Herfers Pea And Tomato Salad Food

CARROT-SNOW PEA SALAD

Steps:

• Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

BLACK-EYED PEA TOMATO SALAD

Steps:

• Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

GREEN PEAS AND CHERRY TOMATOES SALAD WITH PARMESAN

Steps:

• Put green peas, cherry tomatoes and chopped onion in a salad bowl.
• Pour olive oil and lemon juice in a cup and whisk with a fork to make a dressing.
• Pour the dressing over the salad and add Parmesan cheese. Toss until combined.

PEA AND TOMATO SALAD

Steps:

• Combine all ingredients in bowl. Chill and serve.
• I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.

HERFERS' PEA AND TOMATO SALAD

Steps:

• Combine all your vegetables and mix them up well then stir in bacon.
• Mix the mayonnaise, salad dressing, horesradish and liquid smoke together. Taste and adjust seasonings. You may want to try 1/4 tsp of liquid smoke and add a couple of drops at a time to your taste.
• Combine dressing with vegetables.
• Taste and add salt and pepper to taste.
• Chill before serving.

TOMATO-PEACH SALAD

Steps:

• Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
• See all 50 Simple Salads

TOMATO-SNOW PEA SALAD

Steps:

• Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.

WARM BEAN, SNAP PEA, AND TOMATO SALAD

Steps:

• Prepare an ice bath; set aside. Bring a medium pot of water to a boil over high heat. Add wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove beans with a slotted spoon, and immediately plunge into ice bath. Drain, and set aside. Repeat with snap peas, blanching them about 1 minute.
• Heat the oil in a large saute pan over medium heat. Add scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add cannellini beans, and cook until just heated through, about 2 minutes more.
• Transfer mixture to a large bowl. Add wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut basil into very thin strips; add to bean mixture. Toss to combine; serve warm.

CHERRY TOMATO AND SNOW PEA SALAD

Steps:

• Boil or steam snow peas until just tender.
• Rinse with cold water.
• Combine with tomatoes.
• Make dressing by combining the oil with the remaining ingredients.
• Dress the salad and serve.

SNAP PEA, FETA & CHERRY TOMATO SALAD

Steps:

• In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
• Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc® Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
• Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
• *Substitute snow peas or string beans for snap peas, if desired.

PETITE PEA TOMATO SALAD

Steps:

• In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.

MACARONI SALAD WITH TOMATOES AND PEAS

Steps:

• In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
• Remove about 1/4 cup dressing to a small container, cover and refrigerate.
• Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
• Cover and refrigerate two or more hours, or overnight.
• Just before serving, add reserved dressing to salad, stir to blend.