Meet your new favorite side to bring to a potluck or bbq in this Snap Pea Salad. Inspired by a veggie tray, but without the need for dipping. Just scoop this delightful salad right into your mouth, cause you won't want to stop after the first bite!
This salad is the perfect place to use my 3-ingredient Ranch Dressing. It is super simple to whip up and is way better than anything storebought or from a bottle.
Ingredients
I love this recipe because it is a great way to get in some great fresh veggies in a super tasty package. I mean, should I just stop at bacon bits!? I buy the big bag at Costco for use in recipes like this. My chef's secret is warming them up in a skillet on the stove and draining them on a paper towel to get them freshly crisp.
I also buy all the veggies already cut up in the bags. Just grab the small side-sized bags for this Snap Pea Salad recipe if you don't want to have leftovers. It is just the right amount.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I like to shave all of the veggies for this recipe super thin with a knife. You could also use a mandoline if you like, but it is simple enough to do with a knife. Just work on a sharp angle for the snap peas, and get the broccoli and cauliflower as thin as you possibly can.
You can halve or quarter the tomatoes, I like to make them a little smaller so I can use less and spread them farther throughout the salad. Then add some salt and pepper and the ranch and toss everything together. Give it a taste at this point and see if you want more salt or pepper in it and adjust it to your liking. You want the veggies to have some flavor.
Then stir in some of the crispy onions (yes the ones you use for thanksgiving) and the bacon. I like some of them tossed through the salad. Then serve in the mixing bowl or on a platter after chilling for a bit if you have time.
Top with some more crispy onions and bacon, and I like to reserve a handful of the snap peas to scatter on the bottom of the platter before I add the mixed salad on top.
Notes & Tips
Cut everything as THIN as you are capable of. As long as it is, all the same, is all that matters. I like to cut the peas on a really sharp angle, think thin green onions as your favorite take-out garnish.
I like to try and cut the broccoli and cauliflower tall-ways from side to side (as if it was standing in the garden), so you get these really pretty little shavings of their outline in the salad. As opposed from top to bottom, then it just shreds into little bits.
I save some of the onions and bacon for after chilling so they can retain their crunch but stirring some in gives great flavor to the salad. So just hold a handful back of each.
Substitutions
I use snap peas because they are usually just right there with the other vegetable for me to grab. You could also use snow peas, English peas in their pods, or whole green beans here too!
This would also be a really fun place to use some broccoflower or romanesco broccoli. Or that colorful cauliflower, like purple or orange. If you want to add a little extra flair to your salad bowl!
If you don't have grape tomatoes, cherry tomatoes, or ANY other tomato will work for this recipe. If you have something bigger coming out of the garden, just chop it up bite-sized and toss it in!
While I am a LOVER of the ranch, this salad would also be GREAT made with balsamic vinaigrette. I even sometimes use ranch and balsamic together. Try it, you'll LOVE it!
If you'd like to keep the salad vegetarian, by all means, leave the bacon out, or serve it on the side for those who may want it.
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📖 Recipe
Snap Pea Salad
Meet your new favorite side to bring to a potluck or bbq in this Snap Pea Salad. Inspired by a veggie tray, but without the need for dipping.
Ingredients
- 5-6 pounds Beef Loin Top Sirloin Cap, boneless + whole
- Kosher Salt, Morton’s
- Fresh Cracked Black Pepper
- 8 tablespoon Unsalted Butter, very soft, but not melted
- 1 ½ tablespoons herb de Provence, ground
- 6-8 confit Garlic cloves
Instructions
- If your roast has a large fat cap on top, score it in a cross-hatch pattern, forming diamond shapes in the fat.
- Generously season the roast with salt and pepper all over and let it rest on the counter for about 1 hour to take the chill off of it.
- Preheat the oven to 425˚F while the roast rests.
- Combine the butter, herb de Provence, and garlic cloves in a bowl and smash everything together to form a paste.
- Rub the paste over the seasoned beef until coated on all sides.
- Place the seasoned and butter-coated beef on a sheet pan lined with a rack and place it in the preheated oven.
- Roast for 15 minutes, then lower the heat to 300 degrees and continue cooking until an instant-read thermometer reads 135˚F. This should take 40-50 minutes, but start checking the temp after 35 minutes, but DO NOT open the oven to look at it till this first check.
- Then remove the beef from the oven and let rest till nearly room temperature. Cover and place in the fridge overnight. This forced rest, instead of cutting into it hot, keeps the meat tender and moist.
- When cold, use a very sharp knife, or meat slicer if you have one, and slice the meat very thin for deli sandwiches. Of course, you can cut to your desired thickness for any use you desire.
Notes
Notes & Tips
Cut everything as THIN as you are capable of. As long as it is, all the same, is all that matters. I like to cut the peas on a really sharp angle, think thin green onions as your favorite take-out garnish.
I like to try and cut the broccoli and cauliflower tall-ways from side to side (as if it was standing in the garden), so you get these really pretty little shavings of their outline in the salad. As opposed from top to bottom, then it just shreds into little bits.
I save some of the onions and bacon for after chilling so they can retain their crunch but stirring some in gives great flavor to the salad. So just hold a handful back of each.
Substitutions
I use snap peas because they are usually just right there with the other vegetable for me to grab. You could also use snow peas, English peas in their pods, or whole green beans here too!
This would also be a really fun place to use some broccoflower or romanesco broccoli. Or that colorful cauliflower, like purple or orange. If you want to add a little extra flair to your salad bowl!
If you don't have grape tomatoes, cherry tomatoes, or ANY other tomato will work for this recipe. If you have something bigger coming out of the garden, just chop it up bite-sized and toss it in!
While I am a LOVER of the ranch, this salad would also be GREAT made with balsamic vinaigrette. I even sometimes use ranch and balsamic together. Try it, you'll LOVE it!
If you'd like to keep the salad vegetarian, by all means, leave the bacon out, or serve it on the side for those who may want it.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Racks for Cooking & Baking - 8” x 11 ¾" -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Shun Cutlery Classic Paring Knife, small, black silver
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Meat Slicer Electric Deli Food Slicer with Removable 7.5’’ Stainless Steel Blade, Adjustable Thickness Meat Slicer for Home Use, Child Lock Protection, Easy to Clean, Silver
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 92mgSodium: 61mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 25g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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