F O C Green Pea Salad Food

F O C GREEN PEA SALAD

F O C Green Pea Salad image

The recipe is from a friend of my sister Carol (FOC) and passed along to me. My sister made a triple batch to take into work on "tax day" as part of "bring in a lot of good food so we can at least eat well on April 15th even if we work til 11 pm" celebration.... and said there was a scant 1/2 cup left! (It made the very large Tupperware covered bowl full!) I can't wait to try it as it sounds perfect for spring and summer! (Prep time does not include chill time.)

Provided by Impera_Magna

Categories Vegetable

Time 11m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can French style green beans, drained and cut in half
1 (14 ounce) can of young green peas, drained (LaSueur very young small early peas)
1 (14 ounce) can white shoepeg corn, drained
1 (4 ounce) jar diced pimentos, drained
1 cup diced celery
1 cup diced green pepper
1 cup diced onion
1/2 cup oil
1 cup sugar
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon water
3/4 cup cider vinegar

Steps:

Mix together vegetables together and set aside.
In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
Pour over vegetables and refrigerate over night.
Stir before serving.
NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.

GREEN PEA SALAD, EASY AND LIGHT!

Green Pea Salad, Easy and Light! image

I'm always asked to bring this to family gatherings and I always return home with an empty bowl. Very good, very easy!

Provided by Likkel

Categories Vegetable

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

10 ounces frozen peas
6 slices Canadian bacon, diced (or try cooked bacon or diced Spam instead)
8 ounces low-fat cheddar cheese, shredded
2 tablespoons onions, chopped
1/2 cup fat-free mayonnaise

Steps:

Rinse peas under cold water (to quick thaw); drain.
Mix all the ingredients; cover and refrigerate for 2 hours(to blend flavors).
(Serving size about 3/4 c.).

Nutrition Facts : Calories 122.1, Fat 4, SaturatedFat 1.8, Cholesterol 18.2, Sodium 634.4, Carbohydrate 8, Fiber 1.8, Sugar 3.2, Protein 13.2

GREEN PEA SALAD FOR 2

Green Pea Salad for 2 image

Fat-free sour cream and bottled ranch salad dressing keep this salad, from Helen Suter of Golconda, Texas, easy to prepare. Bacon and cashews punch up the flavor, and broccoli, cauliflower and peas make it nutritious.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/3 cup fresh broccoli florets
1/3 cup fresh cauliflowerets
1 cup frozen peas, thawed
1/4 cup thinly sliced celery
1 tablespoon thinly sliced green onion
4-1/2 teaspoons reduced-fat ranch salad dressing
1 tablespoon fat-free sour cream
1 bacon strip, cooked and crumbled
1 tablespoon salted cashews pieces

Steps:

Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water., In a small bowl, combine the broccoli, cauliflower, peas, celery and onion. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews.

Nutrition Facts :

GREEN PEA SALAD

Green Pea Salad image

Light sour cream and bottled Ranch salad dressing keep this salad easy to prepare. Bacon and cashews punch up the flavor and broccoli, cauliflower and peas make it a nutritious part of any meal. -Helen Suter of Golconda, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 package (10 ounces) frozen peas, thawed
1 large celery rib, halved lengthwise and thinly sliced
1/4 cup thinly sliced green onions
5 tablespoons reduced-fat ranch salad dressing
3 tablespoons fat-free sour cream
1/4 cup salted cashew pieces
2 bacon strips, cooked and crumbled

Steps:

Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.

Nutrition Facts :

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