Best Fresh Garden Pea Salad Recipes

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FRESH SUGAR SNAP PEA SALAD



Fresh Sugar Snap Pea Salad image

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

Steps:

  • Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FRESH GARDEN PEA SALAD



Fresh Garden Pea Salad image

This recipe is my version of Luby's pea salad. My daughters always ask for it at family bbq's. My british side of the family are now new fans of it, as well. I hope you enjoy it as much as we do. Fresh peas work great for this recipe. Just blanch them and then dry them well. Don't be concerned if the dressing seams skimpy at first. The salad will get moist as it sits.

Provided by MeemawB

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

10 ounces frozen baby peas, thawed in a collander and then dried on towel
3/4 cup cheddar cheese, cut in pea-size chunks
10 -12 grape tomatoes, cut in half
4 small gherkins, cut in pea-size chunks
3 green onions, chopped (using white part and a little of the green)
6 fresh green beans, broken in pieces and microwaved (about 3 minutes)
1/3 cup mayonnaise (I use Hellmans)
1/2 teaspoon prepared yellow mustard
1 teaspoon sugar (can substitute with 1 pkg Splenda)
salt and pepper, to taste

Steps:

  • Drain and dry baby peas very well.
  • Add cheese, tomatoes, gherkins, onions and beans to pea mixture, set aside.
  • Combine mayonnaise, mustard, sugar and salt and pepper. Stir til smooth.
  • Gently, fold dressing mixture into peas.
  • Refrigerate, if desired, before serving. But, it isn't necessary if you are in a hurry.
  • Enjoy!

Nutrition Facts : Calories 166.4, Fat 9.4, SaturatedFat 3.7, Cholesterol 18.2, Sodium 508.1, Carbohydrate 14.6, Fiber 3.6, Sugar 5.6, Protein 7

PESTO PEA SALAD



Pesto Pea Salad image

Provided by Ina Garten

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

2 cups of frozen peas
2 tablespoons pignolis, toasted (see note)
2 1/2 cups baby spinach leaves
4 tablespoons pesto, recipe follows

Steps:

  • Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
  • To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
  • Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
  • Pesto:
  • 1/4 cup walnuts
  • 1/4 cup pignolis
  • 3 tablespoons diced garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan
  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
  • Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
  • Yield: 4 cups

GARDEN PEA SALAD



Garden Pea Salad image

I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!! Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!

Provided by Bobtail

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) can very young early garden peas
1/4 cup onion
2 eggs, boiled
2 -3 tablespoons mayonnaise
salt, to taste
pepper, to taste
pimiento, chopped (optional)

Steps:

  • Drain the peas.
  • Boil the eggs and chop.
  • Chop the onion.
  • Combine all the ingredients in a bowl.
  • Season with salt and pepper to taste.
  • Add pimento if desired.

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