PEPPER PEA SALAD
Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
- Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
- Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
- Cut onion in half, cut each half crosswise into thin slice and add to bowl.
- Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
- Pour sauce over the vegetables and toss.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 504 milligrams, Sugar 7 grams, TransFat 0 grams
SNOW PEAS AND PEPPER SALAD
Provided by Marian Burros
Categories easy, salads and dressings
Time 5m
Yield 3 large or 4 small servings
Number Of Ingredients 5
Steps:
- Beat oil with vinegar and mustard in salad bowl.
- Stir in snow peas and peppers until they are coated with dressing.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 63 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
- Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED BEET AND SUGAR SNAP PEA SALAD
Categories Salad Leafy Green Herb Mustard Vegetable Arugula Pea Beet Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
- Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
CHICKPEA & ROASTED PEPPER SALAD
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
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