PEAS AND CARROT SUCCOTASH SALAD
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
SPRING SALAD WITH PEAS, CARROTS, AND PECANS
Here is a great spring salad with peas, carrots, and candied pecans, that I served the other night that started off the four course birthday dinner for a good friend of the Dejoria's. This salad is really just reaping the benefits of the local farmers markets. I normally get this fresh jalapeno kefir cheese that is creamy and little bit spicy. Fresh baby globe carrots and english peas. I gave a little crunch to the salad with candied spiced pecans. It was absolutely enjoyed by everyone that night. Definitely a keeper for the recipe file. Here is the spring salad recipe with peas, carrots, and candied pecans, I hope you enjoy it!
Provided by Judd Chef
Categories Appetizer
Time 40m
Number Of Ingredients 20
Steps:
- Bring a pot of salted water to a boil. Add 2 cups of english peas. Cook for 3 or so minutes until the peas are tender all the way through. Strain out the peas and place into a ice water bath. Meanwhile take a little cream and heat bring to a boil in saute pan. Take 1 1/2 cups of peas and place in a vitamix with basil leaves. Pour the warm cream over the peas and season with salt. Puree until smooth and then strain through a fine mesh sieve (chinois or tammi). Set aside and keep at room temperature.
- This is a quick way to make candied nuts. In a small bowl add water, powdered sugar, salt, and garam marsala spice. Mix well with a whisk. Then add the pecans and coat well with the sugar glaze. Then place on a sheet pan lined with silpat or parchment paper. Place in the oven and bake for 15-17 minutes or until golden brown and dry (stir or shake the pan every 5 minutes to ensure even baking). Take our and allow to cool completely. Then place in an airtight container.
- I used my big green egg and roasted them in that. You can roast on your grill or wood oven or standard home oven. Place spices in a coffee grinder and coarse ground the spices. Then take your carrots and toss with olive oil, salt, and spice mix. Place on a sheet pan lined with foil (if you using a grill I just keep them in the foil and cook them like that) and place in your oven if not grilling. Cook for 25-30 minutes at 400 degrees or until the carrots are tender. Take out and allow to cool to room temperature.
- Take a large round cookie cutter and place on the plate. Add some of the jalapeno cheese and spread on the bottom of the plate. Then take the pea puree and spread evenly on top of the cheese. Take some of the carrots and place on top of the puree. Place the baby greens and peas in a small mixing bowl. Drizzle the white balsamic and olive oil on top of the greens and peas. Season with salt and pepper. Then add that on top of the carrots and puree. Add the candied pecans and more carrots and peas on top. Finish with radish flowers. Serve and enjoy!
Nutrition Facts : Calories 415 kcal, Carbohydrate 40 g, Protein 12 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 794 mg, Fiber 13 g, Sugar 19 g, ServingSize 1 serving
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
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.
PEAS AND CARROTS SPRING SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
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BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
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- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
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5/5 (1)Published Apr 14, 2022Category Recipe Roundup
- Bright Spring Salad. This bright spring salad is perfect to kick things off. It’s overflowing with a fresh harvest of spring veggies and greens. Watermelon radishes make the salad pop.
- Summer Salad with Corn, Strawberries, & Avocado. When spring is on the verge of summer, you get all the best produce. So here’s a phenomenal way to use it up.
- Poached Egg & Avocado Breakfast Salad. If you haven’t tried salad for breakfast yet, it’s time to start! This is my all-time favorite. Slicing into perfectly poached eggs is one of the greatest pleasures in life.
- Spring Pea and Carrot Salad with Carrot Top Pesto. Tired of food waste? Waste not, want not with this spring salad. This rustic dish turns carrot tops into a tantalizing pesto to go with the roots, snap peas, watercress, and homemade ciabatta croutons.
- Cantaloupe Melon Salad with Cucumber & Feta. Say goodbye to drab fruit salads with this enticing sensation. The combination of sweet, fresh, creamy, and citrus ingredients will revolutionize your views of melon.
- Springtime Avocado Strawberry Spinach Salad. Strawberries and avocado? Sign me up! Toss them on a bed of spinach with a handful of walnuts and you have a well-balanced meal.
- Spring Mix Salad. Of course, one of the best beds of leafy greens for a spring salad is none other than a fresh spring mix. Those baby lettuce varieties have a signature flavor that salad lovers crave.
- Favorite Green Salad with Apples, Cranberries, and Pepitas. Another foolproof way to fix up some spring greens is like this. Granny Smith apples have a sweet, tart flavor that melds harmoniously with dried cranberries, pepitas, and goat cheese.
- Strawberry Bacon Spring Salad. While spring salads are all about the produce, that doesn’t mean you can’t add a little bacon, too. Crisp bacon bits add a salty crunch to round out all the fresh flavors.
- Pea and Feta Quinoa Salad. Have a bunch of peas you’re trying to use up? This quinoa bowl calls for an abundance of peas. It also calls for their delicate tendrils along with some red onion and feta.
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