Sugar Snap Pea Salad With Ginger Soy Dressing Recipes

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

In a large bowl, toss together the radishes, peas, ricotta and mint.
Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

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

Ingredients

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 SALAD

Sugar Snap Pea Salad image

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Ingredients

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

Steps:

Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

CHINESE SUGAR SNAP PEA SALAD

Chinese Sugar Snap Pea Salad image

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

Steps:

To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
**I've also cooked them in a 'made for the microwave' pot.
They steam better!

SUGAR SNAP PEA SALAD WITH GINGER SOY DRESSING

Sugar Snap Pea Salad With Ginger Soy Dressing image

I love sugar snap peas and the crisp veggies in this salad. The sweetness of the ginger soy dressing adds a nice compliment. This is one of DH's favourite salads. Cook time is allowing for dressing to cool. Found this in one of my favourite magazine's "Cooking light".

Provided by heather in Ont

Categories Low Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons dark sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sugar
1/8 teaspoon salt
1 lb sugar snap pea, trimmed
1/2 cup carrot (julienne cut)
1/2 cup sliced water chestnuts (drained and sliced)
1/2 cup red bell pepper (julienne cut)
2 teaspoons sesame seeds, toasted

Steps:

To prepare dressing, heat oil in a small saucepan over medium heat.
Add ginger; sauté 2 minutes.
Add garlic and crushed red pepper; cook 1 minute.
Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds.
Drain and rinse with cold water.
Combine peas and remaining ingredients except sesame seeds.
Drizzle dressing over salad; toss well.
Sprinkle with sesame seeds.

Nutrition Facts : Calories 112.4, Fat 3.5, SaturatedFat 0.6, Sodium 359.1, Carbohydrate 19.6, Fiber 5.3, Sugar 6.9, Protein 3.4

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