Pea Salad Recipe

Warm Snap Pea Salad Recipe

Yield: 48 servings

6 lemons

3/4 cup chopped parsley

3/4 cup chopped basil, mint, cilantro and/or tarragon

1⅔ cup finely sliced scallions

2 1/2 cups extra-virgin olive oil

8 med. white potatoes

18 med. Zucchini

6 qt. Mann's Stringless Sugar Snap Peas

2 qt. canned tuna, drained

15 qt. spinach leaves, loosely packed Salt and pepper, to taste

1. Cut 18 wide strips of rind off lemons. Chop rind very finely; mix in a large bowl with parsley, herbs, scallions and olive oil. Juice the lemons and reserve.
2. Cut potatoes and zucchini into thin strips about 1 -in. long.
3. Bring 18 qt. water and 6 tbsp. salt to a boil. Add potatoes; cook until soft but still holding their shape, about 3 min. Strain potatoes, shake off excess water and add to bowl with herbs and oil.
4. Add zucchini to boiling water and cook 1 min. Remove, shake off water and add to bowl.
5. Add sugar snaps to boiling water; cook 1 min. Drain; add to bowl. Gently mix vegetables.
6. Add lemon juice to vegetables and season with salt and pepper. Gently fold in tuna.
7. To serve, arrange 3? cups spinach on each plate and top with generous portion of mixture.

Best Pea Salad Recipe Here:

PASTA & CHICK PEA SALAD RECIPE 

Flavorful broth is the key to making a tasty soup, but few of us have time to make it from scratch. This recipe illustrates an easy trick for doctoring canned broth. By simmering it with garlic and herbs for a few minutes, you can transform canned broth into a fragrant soup base.

3 (14 1/2-oz) cans light or lower-sodium chicken broth

1 3/4 cups water

4 cloves garlic, peeled and crushed

4 (4") sprigs fresh rosemary, washed, or 1 tsp dried rosemary

1/4 tsp crushed, red pepper

1 (19-oz) can chick peas, rinsed and drained

1 (14 1/2-oz) can no-salt-added diced tomatoes (not drained)

1 cup tiny pasta, such as ditalini or orzo (4-6 oz)

1 cup diced peeled carrots (2 medium)

2 cups frozen cut-leaf spinach (from a bag)

Freshly ground pepper to taste

Garnish

6 tsp extra-virgin olive oil

6 Tbsp freshly grated Parmesan cheese (1 oz)

Bring broth and water to a boil in a 4- to 6-qt soup pot. If you have a tea infuser, use it to enclose garlic, rosemary and crushed red pepper; place infuser in broth. Alternatively, add these seasonings directly to broth. Partially cover pot and simmer over medium-low heat for 15 to 20 minutes to intensify flavor. Meanwhile, measure out 1 cup of the chick peas and mash with a fork in a small bowl; set whole and mashed chick peas aside.

Remove infuser from broth or use a slotted spoon to fish out seasonings. Add tomatoes, pasta, carrots, and mashed and whole chick peas to broth. Return soup to a simmer, stirring frequently. Cook, partially covered, over medium-low heat until pasta and carrots are tender, 15 to 18 minutes. Add spinach and cook, stirring, until soup is heated through and spinach has thawed, 2 to 3 minutes. Season with pepper. Ladle soup into bowls. Drizzle 1 tsp olive oil over each serving; sprinkle with 1 Tbsp cheese.

Yield: about six 1 1/2 cup servings

Per serving:

Calories: 293

Fat: 8 grams

Saturated Fat: 2 grams

Sodium: 662 milligrams

Fiber: 8 grams