Best 12 Sugar Snap Pea Cobb Salad Recipes

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Sugar snap pea cobb salad is a delicious and healthy dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. The combination of sweet sugar snap peas, crispy bacon, creamy avocado, and hard-boiled eggs is sure to please everyone at your table. If you are looking for a delicious and easy-to-make salad, then sugar snap pea cobb salad is the perfect choice for you.

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

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

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

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it's ripe enough to be spread on a plate. If you can't find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can't get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don't combine the salad ingredients until just before serving. In this dish, freshness is key.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 8

Salt and black pepper
1/2 pound sugar snap peas, trimmed
1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, more for drizzling
4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
1 tablespoon finely chopped chervil or chives

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.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 607 milligrams, Sugar 3 grams

HERBY SNAP PEA AND RADISH SALAD



Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  • Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  • Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

SUGAR SNAP PEA COBB SALAD



Sugar Snap Pea Cobb Salad image

This is a light yet super-satisfying salad filled with a variety of fresh flavors, colors and textures. Everything can be prepared in advance and thrown together right before serving whether for a quick lunch or weekend picnic.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon natural rice vinegar
1/2 shallot, very finely minced
Kosher salt and freshly ground black pepper
4 slices bacon
4 cups lightly packed baby arugula
1 cup sugar snap peas, halved lengthwise
1 cup cherry tomatoes, halved
1 large avocado, peeled, pitted and diced
2 large soft-boiled eggs, peeled and halved
1/4 cup blue cheese crumbles

Steps:

  • Preheat the oven to 400 degrees F.
  • For the vinaigrette: Whisk together the olive oil, lemon juice, mustard, vinegar and shallot in a small bowl until combined. Season with salt and pepper. Set aside.
  • For the salad: Arrange the bacon on a rimmed baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Cool.
  • Arrange the arugula, snap peas, tomatoes, avocado and eggs on a large serving platter and drizzle with the vinaigrette. Crumble the bacon on top and sprinkle with blue cheese crumbles before serving.

SUGAR SNAP PEA SALAD



Sugar Snap Pea Salad image

Sugar Snap Pea Salad is crunchy, light, and refreshing. Tossed in a sesame soy dressing this quick side dish is ready in less than 20 minutes.

Provided by Jessica Gavin

Categories     Lunch     Dinner     Side Dish     Salad     Sauce

Time 20m

Yield 6

Number Of Ingredients 16

For the salad
14 ounces (4 cups) sugar snap peas
1/2 large English cucumber, cut into 1/8-inch rounds
1 small red bell pepper, stemmed and cut into 1/8-inch slices
3/4 cups canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
1/2 teaspoon sesame seeds, for garnish
For the dressing
3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons peanut oil, vegetable oil, or avocado oil

Steps:

  • Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
  • Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
  • Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.

Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 445 mg, Sugar 12 g, Fat 7 g, UnsaturatedFat 0 g

SUGAR SNAP PEA AND BLUEBERRY SALAD



Sugar Snap Pea and Blueberry Salad image

When you combine tender sugar snap peas with fresh blueberries, a fruity dressing, and a bit of crunch from the almonds, you're in for a treat. This will make 6 side salads or 4 main course salads.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound sugar snap peas
1 ½ cups arugula-baby spinach combo
⅔ cup fresh blueberries
¼ cup vegetable oil
¼ cup fresh blueberries
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon slivered almonds

Steps:

  • Cut ends off snap peas and pull off the tough strings running up the sides.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  • Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  • Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  • Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 13.6 g, Fat 9.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 3.1 mg, Sugar 6 g

SUGAR SNAP-SNOW PEA SALAD



Sugar Snap-Snow Pea Salad image

From Southern Living Magazine. Combines the sugar snap peas and snow peas with your choice of pomegranate or cranberry juice, soy sauce, and other seasonings.

Provided by DailyInspiration

Categories     Salad Dressings

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups fresh sugar snap peas, trimmed (about 5 oz.)
1 1/2 cups fresh snow peas, trimmed (about 6 oz.)
1 cup frozen baby English pea, thawed
1 tablespoon soy sauce
1 tablespoon pomegranate juice (or cranberry juice)
1 tablespoon white vinegar
1 tablespoon canola oil
2 teaspoons fresh ginger, minced
1 teaspoon sugar
1 tablespoon sesame seeds (regular or black)

Steps:

  • Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1-2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain.
  • Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4-5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.

Nutrition Facts : Calories 110, Fat 5, SaturatedFat 0.5, Sodium 255.5, Carbohydrate 13.3, Fiber 4.3, Sugar 5.4, Protein 4.4

SUGAR SNAP PEA SALAD RECIPE



Sugar Snap Pea Salad Recipe image

Try out our Sugar Snap Pea Salad recipe tonight. This quick and easy Sugar Snap Pea Salad recipe features crisp cucumbers, radishes and OSCAR MAYER Deli Fresh smoked ham. Your family will love this versatile and tasty side!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, about 1 cup each

Number Of Ingredients 10

1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 Tbsp. milk
2 Tbsp. chopped fresh tarragon
1 Tbsp. HEINZ Distilled White Vinegar
1 tsp. lemon zest
4 slices OSCAR MAYER Deli Fresh Smoked Ham
1 English cucumber, thinly sliced
1 lb. sugar snap peas, trimmed, blanched
1 watermelon radish, thinly sliced, cut in half
3 hard-cooked eggs, cut into wedges

Steps:

  • Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
  • Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
  • Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 80 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

BEET AND SUGAR SNAP PEA SALAD



Beet and Sugar Snap Pea Salad image

Categories     Salad     Vegetable     Steam     Vegetarian     Beet     Spring     Sugar Snap Pea     Gourmet

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1/2 small red onion, halved lengthwise, then thinly sliced lengthwise
3 tablespoons rice vinegar (not seasoned)
1 teaspoon ground coriander, lightly toasted
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 (14- to 15-ounces) can whole small beets, drained and quartered
1/4 pound sugar snap peas, trimmed

Steps:

  • Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
  • Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
  • Toss onion and beets with dressing.
  • Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

SUGAR SNAP PEA AND BERRY SALAD



Sugar Snap Pea and Berry Salad image

A delicious summer salad made with your favorite berries.

Provided by Paula

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 8

½ pound sugar snap peas, trimmed
1 cup fresh raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn mixed salad greens

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.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g

SUGAR-SNAP PEA AND STRAWBERRY SALAD



Sugar-Snap Pea and Strawberry Salad image

An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.

Provided by briosgaid

Categories     Strawberry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon extra virgin olive oil
2 teaspoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/4 lb sugar snap pea, including pods, strings removed (about one cup)
1 lb ripe strawberry, thickly sliced (about 4 cups)

Steps:

  • Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
  • Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
  • Drain.
  • Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
  • Serve immediately or chill for no more than an hour.
  • Recipe may be doubled, tripled, etc.

ROASTED BEET AND SUGAR SNAP PEA SALAD



Roasted Beet and Sugar Snap Pea Salad image

Categories     Salad     Leafy Green     Herb     Mustard     Vegetable     Arugula     Pea     Beet     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
2 2/3-ounce packages fresh arugula, trimmed.

Steps:

  • Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
  • Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
  • Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
  • Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

Tips:

  • For the best flavor, use fresh, crisp sugar snap peas.
  • If you don't have hard-boiled eggs, you can substitute 1 cup of cooked and crumbled chicken or tofu.
  • To make a vegetarian version of this salad, omit the bacon and use crumbled tofu or tempeh instead.
  • For a lighter dressing, use a vinaigrette made with olive oil, vinegar, and Dijon mustard.
  • Toasted nuts add a nice crunch to this salad. You can use any type of nuts you like, such as almonds, walnuts, or pecans.

Conclusion:

Sugar snap pea Cobb salad is a delicious and refreshing salad that is perfect for a summer lunch or dinner. It is packed with fresh vegetables, protein, and healthy fats, and it is also very easy to make. The next time you are looking for a healthy and satisfying salad, give this recipe a try.

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