Best Dees Pea And Radish Salad Recipes

Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
Serve immediately or refrigerate in an airtight container for up to 3 days.

Sugar Snap Pea and Radish Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
In a large salad bowl, combine the peas, radishes, and minced chives.
For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
Toss the vinaigrette with the salad and serve.

Radish Salad with Peas image

Provided by lutzflcat

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
½ teaspoon white sugar
1 clove garlic, peeled and crushed
salt and freshly ground black pepper to taste
2 cups thinly sliced radishes
½ cup frozen petite peas, thawed
¼ cup thinly sliced red onion
2 hard-cooked eggs, cut into wedges

Steps:

Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
Serve garnished with hard-cooked egg wedges.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg

Dee's Pea and Radish Salad image

Provided by Dienia B.

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces peas, frozen
3 radishes, chopped
4 tablespoons olive oil
1 tablespoon lemon juice
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley, minced
1 shallot, minced

Steps:

Toss peas and radishes. If serving immediately, thaw peas first; otherwise just mix up frozen.
Shake dressing ingredients together; pour over peas and radishes; toss.