Best 2 Fresh Sugar Snap Pea Salad Recipes

Welcome to the exciting world of culinary delights, where we embark on a journey to discover the best recipe for a refreshing and vibrant "fresh sugar snap pea salad"! Indulge in the crispness of sugar snap peas, combined with an array of colorful vegetables, aromatic herbs, and a tangy dressing that awakens your taste buds. Prepare to tantalize your palate with a symphony of flavors and textures, as we guide you through the art of creating a salad that is both visually stunning and incredibly delicious. Get ready to embark on a culinary adventure that will transform your perception of salads forever!

Let's cook with our recipes!

FRESH SUGAR SNAP PEA SALAD

Fresh Sugar Snap Pea Salad image

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

Ingredients

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

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

Roman-Style Spring Lamb With Fresh Sugar Snap Pea Salad image

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

Ingredients

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds young lamb from the shoulder or the leg, cut into uniform 2-inch chunks
2 tablespoons cooking fat, preferably lard or olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon chopped garlic
2 teaspoons flour
1/2 cup white wine vinegar or Champagne vinegar
4 large anchovy fillets, chopped
3 cups sugar snap pea salad with Calabrian pepper and fennel (see recipe), omitting the pecorino Romano

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 possible. Look for bright green pods that are plump and firm. Avoid peas that are yellowed, bruised, or wrinkled.

Blanch the sugar snap peas before adding them to the salad. This will help preserve their color and crunch.

Use a variety of textures and flavors in your salad. Try adding other vegetables like shredded carrots, sliced cucumbers, or chopped bell peppers. You can also add nuts, seeds, or crumbled cheese.

Make sure to dress the salad just before serving. This will help prevent the vegetables from getting soggy.

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Sugar snap pea salad is a refreshing and healthy side dish that can be enjoyed all year-round. With its vibrant colors and delicious flavors, it's sure to be a hit at your next party or potluck.