Mamas English Pea Salad Food

OLD-FASHIONED PEA SALAD

Steps:

• Mix all ingredients together gently.
• Chill, if you want, and 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.

MAMA'S ENGLISH PEAS WITH SAUTEED ONION

Steps:

• 1. *** If you have no bacon drippings saved then dice and fry 2 or 3 slices of bacon. Remove the crisp bacon and set aside for garnish or save for a salad topping. ***
• 2. Fine dice 3 tablespoons of onion.
• 3. In a medium pot add bacon drippings. Heat then add onions and a pinch of salt and pepper. Sautee till just turning golden .
• 4. Add can of early peas including the liquid. Add salt and pepper to taste. Bring to boil then reduce heat to low and cover for 5-10 minutes.

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.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.