Amish Pea Salad Food

SPRING RADISH SALAD

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

AMISH BROCCOLI SALAD

Steps:

• Combine chopped broccoli and cauliflower in large bowl.
• In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
• Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
• Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
• Refridgerate until serving.

CREAMY PEA SALAD

Steps:

• In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.

AMISH PEA SALAD

Steps:

• 1. Combine all the ingredients in the order given in a large bowl and mix lightly.
• 2. Chill for several hours (about 3 is good) in a tightly covered container to allow all of the flavors to meld (see my notes).