Snow Pea Radish Quinoa Salad Recipes

SNOW PEA, SCALLION AND RADISH SALAD

Steps:

• Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
• In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.

SNAP PEA, ORANGE AND RADISH SALAD

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.