Best Sugar Snap Pea And Blueberry Salad Recipes

SUGAR SNAP PEA SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When the water is boiling, drop the sugar snaps into the pot and cook for 1 minute. Drain the sugar snap peas and plunge them into the ice water.
• While you are waiting for the water to boil, make the vinaigrette: In a large bowl combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper.
• Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl. Toss to combine. Taste, adjust seasonings as needed and serve.

SUGAR SNAP PEA AND BERRY SALAD

Steps:

• Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
• Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
• In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

FRESH SUGAR SNAP PEA SALAD

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.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

SUGAR SNAP PEA SALAD

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.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

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.

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Steps:

• Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

SNAP PEA SALAD

Steps:

• So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
• Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.