Pot Sticker Salad With Snap Peas Recipe 45 Recipes

POT STICKER SALAD WITH SNAP PEAS RECIPE - (4/5)

Pot Sticker Salad with Snap Peas Recipe - (4/5) image

Provided by bdeedman

Number Of Ingredients 8

Ingredients

1 * 1 1-pound bag frozen pot stickers
3/4 * 3/4 pound sugar snap peas, trimmed (about 4 cups)
2 * 2 medium carrots, sliced
1/2 * 1/2 cup low-sodium soy sauce
1 * 1 tablespoon sesame oil
1/4 * 1/4 pound bean sprouts (about 1 1/2 cups)
1/4 * 1/4 cup roasted peanuts, chopped
2 * 2 scallions, sliced

Steps:

1. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. 2. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes. 3. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

SNAP PEA SALAD

Snap Pea Salad image

Provided by April Bloomfield

Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw Sugar Snap Pea Fat Free Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 pound sugar snap peas, trimmed and strings removed (see note)
A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
1/4 cup Simple Lemon Dressing
Maldon or another flaky sea salt
Lemon juice
Large handful delicate, peppery arugula

Steps:

So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.

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