Best 2 Fresh Sugar Snap Pea Salad Recipes
In the realm of culinary delights, there lies a vibrant and refreshing salad that tantalizes the taste buds with its symphony of flavors and textures: the Fresh Sugar Snap Pea Salad. This delectable dish, a celebration of nature's bounty, bursts with the crispness of sugar snap peas, the sweetness of juicy berries, the tanginess of citrus fruits, and the nutty crunch of almonds. It's a symphony of colors, textures, and flavors that will elevate any dining experience.
This carefully curated collection of recipes offers a diverse exploration of the Fresh Sugar Snap Pea Salad. From the classic simplicity of the Sugar Snap Pea Salad with Lemon-Poppy Seed Dressing to the vibrant and tangy Asian-Inspired Sugar Snap Pea Salad with Sesame-Ginger Dressing, each recipe brings a unique twist to this refreshing dish. For a delightful blend of sweet and savory, try the Sugar Snap Pea Salad with Bacon and Goat Cheese. And if you're looking for a vegan option, the Sugar Snap Pea Salad with Avocado and Tahini Dressing offers a creamy and flavorful alternative.
These recipes cater to various dietary preferences and culinary inclinations, ensuring that everyone can find their perfect match. They are also adjustable to suit different tastes, whether you prefer a lighter or more substantial salad. The versatility of this dish makes it an ideal choice for picnics, potlucks, or as a refreshing side dish for any meal.
FRESH SUGAR SNAP PEA SALAD
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
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
ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD
The Romans make a classic dish in the spring with very young milk-fed lamb. Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb. This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up. The braised chunks of meat are topped with a crunchy sugar snap pea salad that carries the heat of Calabria peppers, a recipe from Whitney Otawka, who grew up in California and now cooks in Georgia. (The salad is a great stand-alone recipe, too, and one that would be terrific alongside a ham, if yours is an Easter ham family.)
Provided by Kim Severson
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
- Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
- Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
- Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.
Tips:
- Choose the freshest sugar snap peas. Look for pods that are bright green and crisp. Avoid pods that are yellowing or wilted.
- Wash the sugar snap peas thoroughly before using. This will remove any dirt or debris.
- Remove the strings from the sugar snap peas. This is easiest to do by pinching the end of the pod and pulling it down the length of the pod. Alternatively, you can use a knife to remove the strings.
- Blanch the sugar snap peas for a few minutes before using. This will help to preserve their color and crispness.
- Add other vegetables to the salad, such as cucumbers, tomatoes, or red onion.
- Dress the salad with a simple vinaigrette or your favorite dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Fresh sugar snap pea salad is a refreshing and healthy side dish or light lunch. It's easy to make and can be tailored to your own taste preferences. With its sweet and crunchy sugar snap peas, this salad is a surefire hit!
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