Ham And Pea Salad Food

HAM AND PEA SALAD

Steps:

• In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat.

HAM AND PEA SALAD

Steps:

• In a large bowl, add the peas, ham, cheese, and onion; stir to combine.
• Add the dressing; stir to coat.
• Season with salt and pepper to taste.
• Cover and refrigerate for 2-3 hours.

HAM AND PEA SALAD

Steps:

• Chop the cooked bacon slices into small pieces.
• Add all of the ingredients to a large mixing bowl.
• Add the ranch dressing and mix thoroughly.
• Chill for at least 2 hours before serving.

CREAMY HERBED EASTER HAM AND PEA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

HAM AND SHELL SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
• Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.

SWEDISH POTATO, HAM AND PEA SALAD

Steps:

• For Dressing:
• Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
• For Salad:
• If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.

PASTA, HAM AND PEA SALAD RECIPE - (4.5/5)

Steps:

• Cook the pasta according to package directions. Drain well and place in a large mixing bowl. Whisk the ranch dressing, mayonnaise and seasoning salt. Toss the dressing with the pasta and then gently stir in the ham, peas, cheese and bell pepper. Taste and add more seasoning salt, if needed. Refrigerate several hours or overnight. ** I did not add bell pepper, though would like to try with it ** Each day of leftovers, had to add more ranch/mayo

HAM AND PEA PASTA SALAD

Steps:

• Prepare Pasta Salad as directed on package, reserving Parmesan pouch.
• Stir in ham and peas.
• Refrigerate 3 hours.
• Sprinkle with reserved Parmesan just before serving.

PEA, HAM HOCK & WATERCRESS SALAD

Steps:

• Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.
• Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.

HAM & BEETROOT SALAD BOWL

Steps:

• Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.
• Tip the peas, beetroot and spring onions into a bowl and mix well. Mix the yogurt and horseradish, then add about 1 tbsp boiling water to make a pouring sauce.
• Pile the lettuce into bowls, then spoon over the beetroot mix. Thinly drizzle the dressing over the salad and top with ham.

PASTA SALAD - PEAS, HAM AND CHEESE

Steps:

• Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
• Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
• Chill well before serving.