Peas And Carrots Spring Salad Recipes

PEAS AND CARROT SUCCOTASH SALAD

Peas and Carrot Succotash Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon avocado oil
1/2 cup chopped zucchini (1/4-inch pieces)
1/2 medium sweet onion, cut into 1/4-inch pieces
A pinch of sea salt
1 1/2 cups frozen peas and carrots
1 cup fresh or frozen corn kernels
1/2 cup frozen edamame
1 cup cherry tomatoes, quartered
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper

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.

Nutrition Facts : Calories 129 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 144 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams

PEAS AND CARROTS

Peas and Carrots image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Steps:

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

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