Dainty Pea Salad Cups Recipes

LADY PEA SALAD

Lady Pea Salad image

This light, bright pea salad is a dainty option for your summer party.

Provided by Liv Dansky

Time 45m

Number Of Ingredients 10

Ingredients

4 cups fresh or frozen lady peas (Frozen lady peas may be labeled as zipper peas at an international farmers' market.)
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves
¼ cup finely chopped shallot (from 1 small shallot)
1 tablespoon grated lemon zest plus ¼ cup fresh juice (from 2 lemons)
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 ½ teaspoons kosher salt
½ teaspoon crushed red pepper

Steps:

Bring a large pot of water to a boil over medium-high. Add peas; reduce heat to medium, and simmer until peas are tender, 20 to 25 minutes.
Meanwhile, stir together basil, parsley, mint, shallot, lemon zest and juice, olive oil, mustard, salt, and pepper in a large bowl.
Drain peas and let cool, about 15 minutes. Transfer peas to bowl with dressing, and toss to coat. Serve immediately.

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

SUPER SPICY PEA SALAD

Super Spicy Pea Salad image

This one is not for the kids! Super spicy and perfect for those hot summer days when you want something besides potato salad to take to the neighborhood BBQ.

Provided by SHUNPR

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans peas, drained
¼ cup chopped red onion
2 tablespoons dill pickle relish, drained
1 hard-cooked egg, chopped
1 large jalapeno pepper, seeded and chopped
¼ cup mayonnaise
½ cup shredded pepperjack cheese
salt to taste

Steps:

In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 14.8 g, Cholesterol 50.6 mg, Fat 12.1 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 436.2 mg, Sugar 5 g

COLD DILL PEA SALAD

Cold Dill Pea Salad image

This cold salad was a winner among over 600 entries in the local paper seeking Thanksgiving worthy side dishes. It is also perfect for spring and summer. From Rita E. Applegate. Note: Also good with a combination of chervil, chives and dill (with or w/o the curry) for a very classic peas dish. I hope you enjoy!

Provided by BecR2400

Categories Vegetable

Time 16m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages frozen tiny peas
1 cup sour cream
1/2 tablespoon dried dill weed
1 teaspoon chopped dried chives (or 1 tablespoon fresh chives)
1 teaspoon curry powder (to taste)
1/2 lemon, juice of
salt and pepper (to taste)
crisp salad green, for serving

Steps:

Cook the peas according to directions on package; drain thoroughly.
In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
Makes 8 servings.
NOTE: Time does not include chill time.

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