Best 3 Broccoli And Pea Salad Recipes

**Broccoli and Pea Salad: A Delightful Medley of Freshness and Flavor**

This vibrant and refreshing broccoli and pea salad is a delightful symphony of flavors and textures that will tantalize your taste buds. This salad features tender broccoli florets, sweet petite peas, crisp red onions, creamy crumbled feta cheese, and a zesty dressing that brings all the elements together in perfect harmony. It's a versatile dish that can be served as a vibrant side dish, a light lunch, or as a refreshing appetizer. The addition of feta cheese adds a delightful tang and creaminess that complements the sweetness of the peas and the earthy flavor of the broccoli, while the zesty dressing, made with a blend of olive oil, lemon juice, Dijon mustard, and honey, adds a burst of flavor that ties all the ingredients together. With its vibrant colors, delightful textures, and tantalizing flavors, thisBroccoli and Pea Salad is sure to be a hit at any gathering.

Here are our top 3 tried and tested recipes!

BROCCOLI AND PEA SALAD

Broccoli and Pea Salad image

Make and share this Broccoli and Pea Salad recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 medium red onion, chopped
1 stalk celery, chopped
1 stalk broccoli, use florets,peel stalk and chop
1 can le seuer pea
mayonnaise
parmesan cheese

Steps:

Combine all vegetables.
Cover top with mayonnaise and sprinkle generously with Parmesan cheese Chill.

WARM CHICK PEA AND BROCCOLI SALAD

WARM CHICK PEA AND BROCCOLI SALAD image

Categories Salad Vegetable Vegetarian

Yield 6 People

Number Of Ingredients 14

Ingredients

For the salad:
1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
Salt, preferably kosher salt, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
1/4 cup chopped fresh parsley, or a combination of parsley and dill
2 ounces shaved Parmesan
For the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher salt, and freshly ground pepper
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

Steps:

Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf. Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels. Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside. When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

SNOW PEA AND BROCCOLI SALAD

SNOW PEA AND BROCCOLI SALAD image

Categories Salad Vegetable Side

Number Of Ingredients 8

Ingredients

1-2 pounds broccoli
1/2 - 1 pound snow peas or sugar snap peas
1/2 cup cashews
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons light soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil

Steps:

Cut broccoli into small florets. Blanch broccoli in boiling water for 2 1/2 minutes. Rinse with cold water until cool, and spread on paper towels to dry. De-string snow peas. Blanch snow peas for 30 seconds, rinse and drain as above. Saute cashews and sesame seeds in 1 tablespoon sesame oil until golden. Allow to cool. Mix soy sauce, rice vinegar and 3 tablespoons sesame oil together. Shake well. All of the above can be done in advance; veggies can be stored in fridge until needed. Just before serving, combine cashews/sesame seed mixture with veggies. Add dressing and mix well. Serve immediately.

Tips:

Prep your veggies right. For the best flavor and texture, blanch your broccoli and peas before adding them to the salad. This will help them retain their vibrant color and crispness.
Choose fresh, high-quality ingredients. The better the quality of your ingredients, the better your salad will taste. Look for fresh, crisp broccoli and peas, and use a good quality mayonnaise.
Don't overdress the salad. A little mayonnaise goes a long way. Too much dressing will weigh down the salad and make it soggy.
Serve the salad chilled. This salad is best served cold, so make sure to chill it for at least 30 minutes before serving.
Get creative with your toppings. This salad is a blank canvas for your favorite toppings. Try adding crumbled bacon, chopped walnuts, or shredded cheese.

Conclusion:

Broccoli and pea salad is a simple, yet delicious salad that is perfect for any occasion. It is easy to make, and it can be tailored to your own personal taste. With its vibrant colors, crisp textures, and creamy dressing, this salad is sure to be a hit at your next potluck or picnic.

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