Basil Snap Pea And Rice Salad With Creamy Yogurt Dressing Recipes

BASIL, SNAP PEA AND RICE SALAD WITH CREAMY YOGURT DRESSING

Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 15m

Yield Six servings

Number Of Ingredients 22

Ingredients

1 1/4 pounds sugar snap peas, strung
2 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
3 cups cooked white rice
1/2 cup thinly sliced fresh basil
2 teaspoons fresh lime juice
1 teaspoon kosher salt
Freshly ground pepper to taste
6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
6 tablespoons coarsely chopped fresh mint
10 cups salad greens
2 cups torn basil
1 cup plain lowfat yogurt
1 tablespoon milk
4 teaspoons olive oil
1 small clove garlic, peeled and minced
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 scallions, minced

Steps:

Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes. Drain, refresh under cold running water, drain and pat dry. Place in a bowl and toss with the olive oil, the salt and pepper.
Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
Place the salad greens in a large bowl and toss with the basil. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste. Stir in the scallions and place in a small bowl. Pass the dishes separately, letting guests build their own salads.

JASMINE RICE SALAD WITH SNAP PEAS

Jasmine Rice Salad with Snap Peas image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Time 1h25m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/2 teaspoon coriander
1 teaspoon minced fresh ginger
2 cups jasmine rice
5 cups water
Salt and freshly ground pepper
1/2 pound snow peas, blanched and shocked
1 large carrot, julienned
1/4 cup coarsely chopped parsley

Steps:

Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.

PEA SALAD WITH CREAMY DRESSING

Pea Salad with Creamy Dressing image

I found this recipe many years ago when I was planning a Father's Day party. My dad loved this refreshing crunchy salad so much he's requested it each year since.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup sour cream
4 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/8 teaspoon salt

Steps:

In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.

Nutrition Facts :

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