Best Spring Pea Salad Recipes

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT

Steps:

• For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
• Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
• Taste for seasoning.
• For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
• Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
• Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
• Yield: about 2 quarts

SPRING PEA & RADISH SALAD

Steps:

• Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

SPRING SWEET PEA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
• Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.

SPRING CHICKEN AND PEA SALAD

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender., Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

GRILLED SHRIMP, SNAP PEA AND SPRING MIX SALAD WITH SOUTHWEST VINAIGRETTE

Steps:

• Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
• Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.

SPRING SWEET PEA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
• Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta.
• Garnish with the dill sprigs to serve.

ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD

Steps:

• Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
• Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
• Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
• Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.

REAL SIMPLE'S SPRING PEA SALAD

Steps:

• In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
• Add the peas and goat cheese and toss gently.
• Serve at room temperature.

MINTED PEA SPRING POTATO SALAD

Steps:

• Wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. Cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
• Add the bag of frozen peas to the water.
• Turn off the heat and cover. You don't want the peas to get mushy and you want them to stay green but still cooked.
• After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
• Mix your salad dressing of lemon, olive oil, chopped mint, chopped parsley, salt, and pepper.
• Pour all into a bowl or casserole dish and toss everything together.
• Top with Parmesan cheese and serve or chill and serve later.

SPRING PEA CROSTINI WITH POACHED EGGS & SHAVED ASPARAGUS SALAD

Steps:

• For the Crostini: Place a small sauté pan over medium heat. When the pan is hot, add 2 tablespoons of olive oil followed by the garlic, shallot, chili flakes and a pinch of salt. Cook, stirring occasionally until they become fragrant (about 3 minutes). 2 In the meantime, add the peas to the base of a food processor. Add the shallot/garlic mixture along with the water and sherry vinegar. Puree until almost smooth then add 3 tablespoons of olive oil. Continue to puree until smooth. Add the pea mixture to a large mixing bowl along with the feta and mint. Season with salt and pepper to taste. Set aside. 3 For the Poached Eggs: Bring a large pot of water to a simmer and add 2 tablespoons of light-colored vinegar. Crack the eggs into separate small bowls. Turn the heat to low so that the water stops bubbling. Then, vigorously stir the water with a spoon. Immediately drop the eggs into the center. (Because of the funnel effect of the water, the egg whites will wrap around themselves.) Cook without moving the eggs until the whites are set (about 4 minutes). 4 Serve a spoonful of the pea puree on a piece of grilled bread and top with shaved radish. Add a poached egg to each piece of toast then drizzle with olive oil and top with some flakey salt. Serve alongside a shaved asparagus salad. 5 For the Asparagus Salad: Shave the asparagus with a vegetable peeler lengthwise into a large bowl. Shave the Pecorino Romano cheese with a vegetable peeler as well and add it to the bowl. Add a pinch of salt and gently toss together. Set aside. 6 In a separate bowl, whisk together the orange zest, juice, vinegar and olive oil. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 7 Toss the asparagus mixture with the citrus segments, herbs and hazelnuts.

SPRING PEA SALAD WITH CREAMY CURRY DRESSING RECIPE - (4.5/5)

Steps:

• Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside. Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk. Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta cheese.

GRILLED SALMON, SNAP PEA AND SPRING MIX SALAD WITH CHOW MEIN NOODLES

Steps:

• Heat grill to medium-high heat.
• Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
• Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.
• Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
• Asian Vinaigrette:
• Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.

SPRING PEA SALAD WITH PEANUTS

Steps:

• Combine sour cream, salt, pepper, and seasoning. Pour over remaining ingredients except bacon and mix gently to avoid crushing peas. Crumble bacon over the top.

SPRING PEA SALAD

Steps:

• In medium bowl, combine mint, capers, shallot, zest, oil, salt & pepper. Add peas & goat cheese & toss gently. Serve at room temperature.