Glens Crunchy Pea Salad Food

QUICK CRUNCHY PEA SALAD

Steps:

• In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving.

CRUNCHY SNAP PEA POPCORN SALAD

Steps:

• Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.)
• Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty).
• Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

CRUNCHY PEA AND WATER CHESTNUT SALAD

Steps:

• Place frozen peas in a colander; rinse under hot water to thaw. Drain.
• Mix peas, carrots, water chestnuts, and green onions together in a bowl.
• Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
• Stir mayonnaise into salad just before serving.

CRUNCHY PEA SALAD

Steps:

• Rinse peas in hot water (or steam until tender, if fresh) and drain.
• In a large bowl, combine the peas, celery, cauliflower, cashews, green onions and dressing; chill covered for at least 1 hour.

HIDDEN VALLEY RANCH CRUNCHY PEA SALAD

Steps:

• Combine all ingredients except bacon; mix well and chill for several hours.
• Just before serving sprinkle with crumbled bacon.

CRISPY CHICKPEA SALAD

Steps:

• Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
• While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
• Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
• Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.

CRUNCHY PEA SALAD

Steps:

• Thaw peas in colander under running water for a minute; drain.
• Combine all ingredients.
• Chill for a couple of hours to marry the flavors.
• Garnish just before serving.

CRUNCHY PEA SALAD

Steps:

• Combine all the ingredients except the sunflower seeds or cashews and toss lightly.
• Chill at least 4 hours before serving, then top with the sunflower seeds or cashews.
• Serve on lettuce leaves.

LIGHT AND CRUNCHY PEA SALAD

Steps:

• In a large bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

GLEN'S CRUNCHY PEA SALAD

Steps:

• In a large bowl, combine the peas, cauliflower, celery, almonds, onions, salad dressing, sour cream, dill weed, salt and pepper. Cover and chill until serving. Serve on lettuce if desired. Enjoy!