Green Pea Salad With Mint Recipes

MINTED PEA SALAD

Minted Pea Salad image

"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas, thawed
1 small onion, finely chopped

Steps:

In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

MINT PEA SALAD

Mint Pea Salad image

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cup fresh shelled peas
1/2 pound snow peas
1/2 cup plain yogurt
3 tablespoons mayonnaise
Juice of 1 lemon
Coarse salt
Freshly ground black pepper
1 bunch mint, chopped fine (reserve some whole leaves for garnish)
8 slices crisp cooked bacon, crumbled

Steps:

Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

SALAD WITH MINT AND PEAS

Salad with Mint and Peas image

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
1 cup frozen peas, thawed
1/2 cup fresh mint leaves, torn into bite-size pieces

Steps:

In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

GREEN PEA SALAD WITH MINT

Green Pea Salad With Mint image

A great dish for potlucks. You can use the frozen peas to keep the other ingredients cool, then mix them in just before serving.

Provided by ccferne

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (10 ounce) packages frozen peas, thawed at room temperature
2 cups carrots, grated
2/3 cup green onions with top, sliced
1/2 cup parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh mint leaves, chopped

Steps:

Combine carrots, green onions, and parsley.
Stir with oil, vinegar, salt, and pepper.
Chill for two hours.
Add peas.
Garnish with mint leaves.

Nutrition Facts : Calories 149.9, Fat 9.4, SaturatedFat 1.3, Sodium 392.9, Carbohydrate 13.3, Fiber 4.2, Sugar 5.3, Protein 4.2

GREEN PEAS WITH MINT

Green Peas with Mint image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 teaspoons olive oil
3 cups frozen green peas
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh mint leaves

Steps:

Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.

GREEN PEA AND BROCCOLI SALAD WITH MINT DRESSING

Green Pea and Broccoli Salad With Mint Dressing image

Make and share this Green Pea and Broccoli Salad With Mint Dressing recipe from Food.com.

Provided by COOKGIRl

Categories Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh green peas (or frozen and thawed green peas)
2 cups broccoli florets
2 stalks celery & leaves, sliced
2 ounces sliced pimiento, drained (or red bell pepper)
1 medium red onion, halved and sliced
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons of fresh mint, chopped
2 teaspoons sugar
1/4 teaspoon salt
1 dash black pepper

Steps:

Mint Dressing: Prepare dressing by combining all ingredients in a bowl and whisking. Yields 1/3 cup.
In pot boil green peas for approximately 2 minutes just until tender. DO NOT overcook. Drain and rinse under cold water. Transfer to serving bowl.
Blanch the broccoli florets in the same pot of boiling water for 3-5 minutes or just until bright green. Drain.
Plunge broccoli into bowl of ice water to halt the cooking process. Let stand 10 minutes then drain well. Combine the broccoli with the green peas.
Stir in the celery, pimiento, and red onion. Add the salad dressing and toss to coat.

Nutrition Facts : Calories 217.5, Fat 14, SaturatedFat 2, Sodium 210.4, Carbohydrate 19.7, Fiber 4.8, Sugar 8.6, Protein 5.6

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Nigella Lawson Pea, Mint and Avocado Salad image

Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.

Provided by Kylie24

Categories Turkey Breasts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Steps:

First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
Stir well so all is amalgamated.
Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
Taste after 2 minutes and then keep tasting.
Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
You may need to drizzle a bit more oil after tossing.
serve this on a big plate.
Sprinkle with more mint.

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Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
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