Zucchini And Snow Pea Salad Recipes

ZUCCHINI AND SNOW PEA SALAD

Steps:

• Thinly slice zucchini. Place in a large sieve, sprinkle with salt, and let drain for 30 minutes. Blanch snow peas in boiling, salted water for 1½ minutes. Plunge into cold water, drain, and pat dry. Rinse zucchini and pat dry. Toast sesame seeds in a small skillet for 2 minutes or until golden. Cool. In a large bowl, stir soy sauce, vinegar, and sugar until sugar dissolves. Toss dressing with veggies and sesame seeds. Can be made 2 hours ahead and chilled. Kitchen Counter Per Serving: 80 calories, 11g carbs, 4g protein, 2g fat, 250mg sodium, 0mg cholesterol, 3g fiber

ZUCCHINI AND SNOW-PEA SALAD

Steps:

• Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
• Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
• Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
• Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
• Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

ROASTED PEPPER AND SNOW PEA SALAD

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

CHICKEN AND SNOW PEA SALAD

Steps:

• Whisk together the mayonnaise, yogurt, ginger, lime rind, salt and pepper.
• In a mixing bowl, combine the snow peas, chicken, onion and water chestnuts.
• Pour dressing over salad and mix gently. Cover and refrigerate until chilled.

ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)

Steps:

• If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
• Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
• Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
• Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
• To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.