Best Green Pea And Broccoli Salad With Mint Dressing Recipes

Green Pea Salad With Mint image

Provided by ccferne

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen peas, thawed at room temperature
2 cups carrots, grated
2/3 cup green onions with top, sliced
1/2 cup parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh mint leaves, chopped

Steps:

Nutrition Facts : Calories 149.9, Fat 9.4, SaturatedFat 1.3, Sodium 392.9, Carbohydrate 13.3, Fiber 4.2, Sugar 5.3, Protein 4.2

Green Pea Salad image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 package (10 ounces) frozen peas, thawed
1 large celery rib, halved lengthwise and thinly sliced
1/4 cup thinly sliced green onions
5 tablespoons reduced-fat ranch salad dressing
3 tablespoons fat-free sour cream
1/4 cup salted cashew pieces
2 bacon strips, cooked and crumbled

Steps:

Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.

Nutrition Facts :

Nigella Lawson Pea, Mint and Avocado Salad image

Provided by Kylie24

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Steps:

First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
Stir well so all is amalgamated.
Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
Taste after 2 minutes and then keep tasting.
Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
You may need to drizzle a bit more oil after tossing.
serve this on a big plate.
Sprinkle with more mint.