Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer. Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine. (Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Sugar Snap Pea Salad. Makes four servings . Serve hot or at room temperature. Sugar Snap Pea Slaw w/ Ume Plum Vinaigrette. Charred Sugar Snap Pea Salad with Manchego Vinaigrette . Highlight the blank canvas of orzo with quick sauteed sugar snap peas, earthy chopped cilantro, tangy rice vinegar and buttery peanuts. The crisp green legumes are matched with creamy handmade ricotta, cool mint and a crunchy marcona almond vinaigrette to wake up your taste buds (and help you stick to any waistline-related resolutions.) When the water is boiling, drop in the sugar snap peas, blanch for 10 seconds, and then shock in ice water.

It’s a marriage of crunchy sugar snap peas and toasted almonds, creamy whole-milk ricotta, shredded rotisserie chicken, sliced red onions, mint, and a super simple vinaigrette. This Sugar Snap Pea Salad works even without the sprouts, but they give a nice boost of Vitamin C, iron, and a host of other nutrients. Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Pour enough vinaigrette on the snap peas to moisten.

Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Using a food processor, pulse 1 1/4 cups (about 5 ounces) chopped sweet onion, preferably vidalia, with 3 tablespoons honey.

This Sugar Snap Pea Salad works even without the sprouts, but they give a nice boost of Vitamin C, iron, and a host of other nutrients. Snap out of the winter drudgery with chef Stephen Oxaal’s recipe for snap pea salad. Drain and rinse under cold water; pat dry. EatSimpleFood.com.

It might not turn any snap pea haters into snap pea lovers, but if you are already a fan, you are going to LOVE this salad! To make the blanched sugar snap peas, bring the water and salt to a boil. 3 Tbsps buttermilk, well shaken ¼ cup plus 1 ½ tsps Champagne vinegar 1 ½ Tbsps fresh lemon juice ¼ cup plus 1 ½ tsps extra-virgin olive oil 3 ounces Manchego cheese, coarsely grated (about ¾ cup) Tips for Making Sugar Snap Pea Salad. Combined with crunchy red onion, refreshing cucumber, sweet green peas, a few herbs and a quick oil-free vinaigrette, sugar snap peas are taken to the next level. To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. This is a reinvented cole slaw recipe with sugar snap peas, orange peppers, red cabbage, candy stripe beet - Chioggia, and a ume plum vinegar dressing. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. To make the Pecorino vinaigrette, combine vinaigrette ingredients in blender and purée until well incorporated. Makes about one cup. Want a hint of orange in your salad? (Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Sugar Snap Pea Slaw w/ Ume Plum Vinaigrette EatSimpleFood.com This is a reinvented cole slaw recipe with sugar snap peas, orange peppers, red cabbage, candy stripe beet - Chioggia, and a ume plum vinegar dressing. Wonderful use for spring garden vegetables. Drain snap peas well.
Use Homemade Citrus Vinaigrette instead of Lemon Vinaigrette.

This vegetarian pasta side dish can be served hot or cold making it the perfect picnic addition or grab-and-go lunch. Asian Sugar Snap Pea Appetizer Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor.

Want a hint of orange in your salad?

In a large pot of boiling, salted water, cook 1 pound sugar snap peas until crisp-tender, about 2 minutes. Drain snap peas well. Use Homemade Citrus Vinaigrette instead of Lemon Vinaigrette. Tips for Making Sugar Snap Pea Salad. For the Manchego vinaigrette .


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