Frozen Pea Salad Food

PEA SALAD

Pea Salad image

You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups frozen peas, thawed
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1-1/2 teaspoons prepared mustard

Steps:

In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

FROZEN PEA SALAD

Frozen Pea Salad image

Make and share this Frozen Pea Salad recipe from Food.com.

Provided by Chef PotPie

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 (10 ounce) packages frozen peas, thawed but not cooked
1 (8 ounce) can sliced water chestnuts
1 (6 1/4 ounce) can cashews
1/2 lb bacon, fried crisp, drained and crumbled
1 cup sliced green onion
1 pint sour cream

Steps:

Combine all ingredients.
Chill well before serving.

Nutrition Facts : Calories 452.9, Fat 35.4, SaturatedFat 13.8, Cholesterol 44.6, Sodium 492.2, Carbohydrate 24, Fiber 4.7, Sugar 6, Protein 12.7

FROZEN PEA SALAD

Frozen Pea Salad image

Make and share this Frozen Pea Salad recipe from Food.com.

Provided by chelle keithley

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) bag frozen peas
8 ounces sour cream
1/2 cup shredded sharp cheddar cheese
1 green peppers or 1 red pepper
3 green onions
6 slices bacon
garlic salt
pepper

Steps:

Thaw peas for 1 hour.
Cook bacon and crumble.
Dice pepper.
Slice onion.
Add all ingredients together and stir.
Refridgerate for 1 hour before serving.

Nutrition Facts : Calories 247.4, Fat 16.9, SaturatedFat 9.9, Cholesterol 45.9, Sodium 230.1, Carbohydrate 15.7, Fiber 4.6, Sugar 7.4, Protein 9.7

#1 PEA SALAD MOST REQUESTED!

#1 Pea Salad Most Requested! image

This is the pea salad everyone begs for at any event or anytime we make it. Easy and so addictive. Most folks are sure there is bacon in the recipe, but there is none needed for the fabulous flavor.

Provided by Janie Hubshman-Edinger

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 15m

Yield 10

Number Of Ingredients 5

Ingredients

2 (16 ounce) packages frozen petite peas
6 ounces smoke-flavored almonds, finely chopped
1 onion, finely chopped
1 cup mayonnaise, or more to taste
ground black pepper to taste

Steps:

Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. Add almonds and onions; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 17.4 g, Cholesterol 8.4 mg, Fat 26.8 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 3.4 g, Sodium 283.5 mg, Sugar 6.4 g

PEA SALAD

Pea Salad image

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h25m

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
Coarse salt and freshly ground pepper
1 pound frozen peas (do not thaw)
1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
1/4 cup packed fresh flat-leaf parsley leaves
4 ounces bacon (about 4 slices), chopped
2 ounces aged white cheddar, shaved or coarsely grated

Steps:

Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.

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