Mamas English Pea Salad Food

ENGLISH PEA SALAD

Steps:

• Place peas in a large bowl.
• Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise.
• Stir gently to combine.
• Chill until ready to serve.

MAMA'S PEA SALAD

Steps:

• Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.

MAMA'S ENGLISH PEA SALAD

Steps:

• 1. In a large bowl combine the early june peas, chopped eggs, chopped apples, Raisins,chopped celery and optional shredded cheddar cheese if using.
• 2. GENTLY toss to mix together.Garnish with additional apple wedges & egg slices if desired. Cover & refrigerate at least 1 to 2 hours before serving.
• 3. This salad sure did bring back memories at our family reunion last year. It was one of mama's well known salads, especially with all 11 of us kids.

MOM'S PEA SALAD

Steps:

• drain peas.
• cut open eggs and take out yolks, put in bowl and mash with a fork.
• put eggs whites in another bowl and chop really fine.
• chop up onion really fine.
• put peas(DRAINED!), egg yolks, egg whites and about 1/3 cup chopped onions in bowl , add approx 1 tsp of parsley flakes.mix up.
• take carrot and with a knife, SCRAPE down the length, you don't want chunks or bites of carrots, you want VERY thin strips of carrot for color.
• add 1 tbs mayonnaise and mix, keep adding mayo until you get the desired thickness that you want.ENJOY!

MOTHER'S PEA SALAD

Steps:

• Mix all ingredients together.
• Chill for several hours or overnight.

GRANDMA'S PEA SALAD

Steps:

• Empty drained peas into a bowl.
• Combine all ingredients, stirring well.
• Mixture should be creamy; add more mayo if needed.
• Chill 1 hour before serving.
• Can be made a day in advance.

ENGLISH PEA SALAD

Steps:

• Combine first 5 ingredients.
• Combine sugar, vinegar and oil.
• Bring to boil and stir until sugar dissolves.
• Add this mixture to other ingredients.
• Chill 24 hours before serving.

FRESH ENGLISH PEA SALAD

Steps:

• Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
• Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
• 3. Serve immediately, topped with reserved shaved pecorino cheese.