Best Crisp Pea Salad Recipes

CRISP SNOW PEA SALAD

Crisp Snow Pea Salad image

A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.

Provided by Leslie

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb snow peas
1/4 cup very thinly sliced carrot (Matchstick size)
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 1/2 teaspoons granulated sugar
1/2 teaspoon wasabi powder
salt
2 teaspoons sesame seeds, preferably toasted

Steps:

Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Nutrition Facts : Calories 106.8, Fat 4.4, SaturatedFat 0.6, Sodium 513.1, Carbohydrate 13.3, Fiber 3.5, Sugar 7.9, Protein 4.5

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette image

Fresh Italian flavours make a perfect complement to the warmer weather

Provided by Good Food team

Categories Dinner, Lunch, Starter

Time 25m

Number Of Ingredients 6

Ingredients

4slices prosciutto
100g peas , fresh or frozen
1ball buffalo mozzarella , torn into large pieces
½ juice orange
1 tbsp olive oil
small handful mint , leaves finely chopped, plus extra small leaves to serve

Steps:

Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium

CRISP PEA SALAD

Crisp Pea Salad image

I got this recipe from my local grocery store in the produce department. It calls for fresh peas (from the shell), but it also works with frozen peas. Just be sure you have them nice and dry after thawing. "Cooking Time" reflects time to chill in the fridge.

Provided by Pam-I-Am

Categories Vegetable

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh peas, shelled (2 cups)
8 ounces cheddar cheese, finely shredded
1/2 cup celery, chopped
1/2 cup iceberg lettuce, shredded
1/4 cup green bell pepper, chopped
1/3 cup light mayonnaise
1 tablespoon raspberry vinaigrette dressing
1/2 teaspoon italian seasoning
1/4 teaspoon ground black pepper
2 tablespoons bacon bits (optional)

Steps:

In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss.
Add mayonnaise, vinaigrette, Italian seasoning and black pepper; lightly toss until coated.
Cover and refrigerate 4 to 24 hours.
Just before serving, stir in bacon bits.

Nutrition Facts : Calories 196.1, Fat 12.9, SaturatedFat 6.5, Cholesterol 33.3, Sodium 264.1, Carbohydrate 10, Fiber 3.1, Sugar 4.1, Protein 10.3