Carrot Pea Salad Recipes

PEAS AND CARROT SUCCOTASH SALAD

Steps:

• In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.

PEAS AND CARROTS SPRING SALAD

Steps:

• Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
• Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

CARROT-SNOW PEA SALAD

Steps:

• Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

QUICK AND EASY CARROT AND CHICKPEA SALAD

Steps:

• Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

CARROT /PEA SALAD

Steps:

• Boil the carrots and peas with water on medium / low heat for about 3 minutes or till they are cooked but firm. Cool.
• Now add the chopped onions, chillies, mint leaves, salt, pepper and lemon juice. Mix well.
• Garnish with finely chopped fresh coriander.