Best Sugar Snap Pea Salad With Sherry Vinaigrette Recipes

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

Ingredients

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

SNAP PEA SALAD

Snap Pea Salad image

Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.

Provided by Gavin Kaysen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
2 cups plain, whole-milk Greek yogurt
1/2 cup water, divided
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup freshly grated Parmesan
2 cups snap peas
2 cups snow peas
Kosher salt
Freshly ground black pepper
2 tablespoons sunflower seeds, toasted, toast in a hot skillet, 5 minutes
1/2 cup pea shoot tendrils, plus more for garnish
3 radishes

Steps:

Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

In a large bowl, toss together the radishes, peas, ricotta and mint.
Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

SUGAR SNAP PEA SALAD WITH SHERRY VINAIGRETTE

Sugar Snap Pea Salad with Sherry Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

2 small shallots, minced
1 1/2 tablespoons Sherry vinegar*
3 tablespoons extra-virgin olive oil
1 pound sugar snap peas, trimmed
1/2 cup thinly sliced fresh basil leaves
3 tablespoons chopped fresh parsley leaves
2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces
*available at specialty foods shops and some supermarkets.

Steps:

In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.