Sugar Snap Pea And Blueberry Salad Recipes

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FRESH SUGAR SNAP PEA SALAD



Fresh Sugar Snap Pea Salad image

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

Steps:

  • Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SUGAR SNAP PEA AND BERRY SALAD



Sugar Snap Pea and Berry Salad image

A delicious summer salad made with your favorite berries.

Provided by Paula

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 8

½ pound sugar snap peas, trimmed
1 cup fresh raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn mixed salad greens

Steps:

  • Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
  • Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
  • In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g

SUGAR SNAP PEA SALAD WITH LEMON AND DILL



Sugar Snap Pea Salad with Lemon and Dill image

Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.

Provided by VirginiaWillis

Categories     Bean and Pea Side Dishes

Time 10m

Yield 4

Number Of Ingredients 9

8 ounces sugar snap peas
2 tablespoons sunflower seeds
1 lemon, halved
1 tablespoon crumbled feta cheese
1 tablespoon sunflower seed oil
1 tablespoon chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground black pepper
lemon slices and additional crumbled feta, for garnish

Steps:

  • Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg

MINTED SUGAR SNAP PEA SALAD



Minted Sugar Snap Pea Salad image

Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
1/4 cup crumbled goat cheese
DRESSING:
3 tablespoons minced fresh mint
3 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

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