Sugar Snap Pea Barley Salad Recipes

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SUGAR SNAP PEA AND BLUEBERRY SALAD



Sugar Snap Pea and Blueberry Salad image

When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound sugar snap peas
1 ½ cups arugula-baby spinach combo
⅔ cup fresh blueberries
¼ cup vegetable oil
¼ cup fresh blueberries
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon slivered almonds

Steps:

  • Cut ends off snap peas and pull off the tough strings running up the sides.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  • Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  • Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  • Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 13.6 g, Fat 9.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 3.1 mg, Sugar 6 g

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

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 & BARLEY SALAD



Sugar Snap Pea & Barley Salad image

This recipe was featured in an email today from the www.lifescript.com website. "You get two sides in one with this dish-whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken."

Provided by senseicheryl

Categories     Grains

Time 27m

Yield 6 dishes of salad, 6 serving(s)

Number Of Ingredients 9

2 cups water
1 cup quick-cooking barley
8 ounces sugar snap peas, trimmed and sliced into matchsticks
1/2 cup flat leaf parsley, chopped fresh
1/4 cup red onion, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
  • Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.

Nutrition Facts : Calories 167.8, Fat 5.4, SaturatedFat 0.8, Sodium 299.5, Carbohydrate 27, Fiber 6.8, Sugar 1.3, Protein 4.8

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