Best 3 Snap Pea Salad With Whipped Ricotta Recipes

Feast your eyes on the vibrant Snap Pea Salad with Whipped Ricotta, a dish that bursts with freshness and flavor. This delightful salad combines crisp snap peas, sweet cherry tomatoes, and crunchy radishes, all tossed in a tangy lemon-honey vinaigrette. The whipped ricotta adds a creamy richness that balances the acidity of the dressing, while the sprinkling of toasted walnuts provides a nutty crunch. This salad is not only visually appealing but also incredibly nutritious, packed with vitamins, minerals, and antioxidants. Alongside the Snap Pea Salad, this article also features recipes for a refreshing Cucumber-Radish Salad with Pickled Onion, a classic Caesar Salad with Homemade Dressing, and a hearty Warm Potato Salad with Bacon and Herbs. Whether you're looking for a light and healthy lunch or a flavorful side dish to complement your main course, these salads offer something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

SNAP PEA SALAD WITH WHIPPED RICOTTA RECIPE - (4.5/5)

Snap Pea Salad with Whipped Ricotta Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

Ingredients

8 ounce sugar snap peas
2/3 cup ricotta cheese
1 teaspoon lemon zest, grated and divided
1/2 cup pea tendrils or shoots
1/4 cup sliced fresh chives
2 tablespoons fresh mint, torn
2 tablespoons fresh dill, coarsely chopped
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper

Steps:

Bring a medium saucepan of water to a boil over high. Add peas and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise. Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter. Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.

SNAP PEA SALAD

Snap Pea Salad image

When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

Steps:

For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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

Tips:

For the best flavor, use fresh snap peas that are young and tender.
If you don't have fresh mint, you can substitute another fresh herb, such as basil or cilantro.
To make the whipped ricotta, be sure to use whole milk ricotta cheese and whip it until it is light and fluffy.
If you don't have a mandoline, you can use a sharp knife to thinly slice the snap peas.
To make the salad ahead of time, prepare the snap peas and whipped ricotta up to 2 hours in advance. Just be sure to assemble the salad just before serving.

Conclusion:

This snap pea salad with whipped ricotta is a light and refreshing dish that is perfect for a summer meal. The snap peas are crisp and tender, the whipped ricotta is creamy and tangy, and the mint adds a fresh, herbaceous flavor. This salad is sure to please everyone at your table.