Best Pepper And Snow Pea Salad Recipes

ROASTED PEPPER AND SNOW PEA SALAD

Roasted Pepper and Snow Pea Salad image

Provided by Pierre Franey

Categories dinner, easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 pound snow peas
Salt to taste
2 red sweet peppers, about 3/4 pound, roasted, skinned, cored and cut into thin strips, about 1 cup
1 small red onion, peeled, halved and cut into thin slices
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1/4 cup olive oil
1/4 cup finely chopped parsley

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.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams

PEPPER AND SNOW PEA SALAD

Pepper and Snow Pea Salad image

Provided by Pierre Franey

Categories quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 sweet red peppers, about 3/4 pound
Salt to taste if desired
3/4 pound snow peas
1 small red onion, peeled
1 tablespoon imported mustard
2 tablespoons red-wine vinegar
Freshly ground pepper to taste
1/4 cup olive oil
1/4 cup finely chopped parsley

Steps:

Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
Cut onion in half, cut each half crosswise into thin slice and add to bowl.
Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
Pour sauce over the vegetables and toss.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 504 milligrams, Sugar 7 grams, TransFat 0 grams