Mothers Sweet Pea Salad Food
SWEET PEA SALAD
My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly).
Provided by Northwestgal
Categories Vegetable
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
- In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
- Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.
PEA SALAD
This is a recipe that my Mom made on every holiday. It just didn't seem right if this wasn't on the table. Of course, I love it any time. It only takes a few minutes to put it together but requires a couple of hours chilling time. It is worth it. I found photos on the internet since I have not taken my own pictures.
Provided by Jeanne Benavidez
Categories Lettuce Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Combine first 6 ingredients and mix well.
- 2. Add peas, eggs and mayonnaise and mix gently.
- 3. Chill thoroughly (at least 2 hours).
- 4. Just before serving, mix in lettuce. A little more Salad Dressing may be needed.
- 5. Garnish with sliced, hard-boiled egg and sprinkle with paprika.
MOTHER'S SWEET PEA SALAD
MOTHER made this tasty salad for our Thanksgiving or Christmas diners. But it's so good I make it often during the year. It's an ideal accompaniment for whatever main dish we have for dinner. When served as an individual salad on a lettuce leaf, it's very attractive. -Nellie Dulin Concord, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, mustard, sugar, salt and pepper. Gently stir in the potatoes, peas, pickles and egg. Chill. Serve over lettuce.
Nutrition Facts : Calories 476 calories, Fat 33g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 989mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 6g fiber), Protein 9g protein.
SOUTHERN ENGLISH PEA SALAD
Looking for a 4th of July, Thanksgiving, or Christmas potluck dish? Look no further than this English Pea Salad with Bacon!
Provided by Sweet Basil
Categories America's Best 4th of July Desserts, Recipes and Sides
Time 15m
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.
- Remove to a paper towel lined plate.
- Once cool, chop the bacon into small pieces.
- In a large bowl, whisk together the mayonnaise, vinegar and a pinch of salt.
- Add the partially defrosted peas, red onion, eggs if desired, cheese and stir to combine.
- Add the bacon and season with salt and pepper if needed.
- Serve immediately.
Nutrition Facts : ServingSize 0.5 cup, Calories 392 kcal, Carbohydrate 10 g, Protein 11 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 85 mg, Sodium 405 mg, Fiber 3 g, Sugar 4 g
PEA SALAD RECIPE
This cold green pea salad with mayonnaise, bacon and cheese is a cookout classic. Make this delicious old fashioned pea side dish for your next summer party!
Provided by Robin Gagnon
Categories Salad
Time 8m
Number Of Ingredients 10
Steps:
- Place the thawed frozen peas in large bowl.
- Chop the bacon into bite sized pieces and add to the bowl.
- Dice the red onion and add.
- Cut the cheddar cheese into quarter inch cubes and also add to the pea mixture.
- In a separate small bowl, whisk together the dressing ingredients, then combine the dressing with the rest of the ingredients until the pea salad is well coated. Add more salt and pepper if needed.
Nutrition Facts : Calories 273 kcal, Carbohydrate 12 g, Protein 15 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 463 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SWEET PEA SALAD
Steps:
- To thaw the peas, place into a colander and run under hot water for around 1 minutes. Drain well. (Alternately thaw in microwave)
- In a medium-size mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Mrs Dash, garlic powder, onion powder and celery salt.
- Adjust the table salt and black pepper to your taste. Add the pimentos plus 1 Tbsp of reserved juice. Mix well.
- Add the blanched peas and the remaining ingredients. Reserve a few bacon crumbles, shredded cheese and sliced onions for garnishing.
- Use a large spatula to gently fold together until the ingredients have combined.
- Chill for at least 2 hours prior to serving.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 15 g, Protein 13 g, Fat 46 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 92 mg, Sodium 730 mg, Fiber 6 g, Sugar 7 g, Calories 537 kcal, UnsaturatedFat 32 g
SOUTHERN PEA SALAD
Steps:
- In a large bowl, combine all ingredients except peas. Mix well.
- Stir in peas until completely coated with dressing.
- Cover and refrigerate salad for at least 3-4 hours. Serve at room temperature.
Nutrition Facts : ServingSize 0.5 cup, Calories 78.6 kcal, Carbohydrate 8.7 g, Protein 3.8 g, Fat 3.4 g, SaturatedFat 0.8 g, Cholesterol 3.1 mg, Sodium 167.3 mg, Fiber 2.4 g, Sugar 3.4 g, UnsaturatedFat 0.1 g
PEA SALAD
This Classic Creamy Pea Salad with Bacon is a delicious combination of sweet peas, bacon, cheddar cheese, red onion and a simple, zesty dressing. This simple side dish is perfect for the summer months and is a welcome addition to potlucks, cookouts, BBQs, and baby showers! Perfect for small or large gatherings, this easy side salad can be pulled together in just minutes and can also be made up to three days in advance.
Provided by Trish - Mom On Timeout
Number Of Ingredients 10
Steps:
- Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
- In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
- Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
- Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.
Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Protein 9 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 430 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SWEET PEA SALAD
My family loves this pea salad-even those that normally wouldn't eat peas. I prefer to use mayo but Miracle Whip is great, too-just sweeter. Easily expanded to feed a crowd. Enjoy!
Provided by Mrs.Jack
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil eggs and chop.
- Drain peas in colander.
- Chop all veggies.
- Mix all ingredients in bowl-careful not to mash the peas.
- Season with salt and pepper to your taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 242.6, Fat 11.7, SaturatedFat 1.9, Cholesterol 108.9, Sodium 296.2, Carbohydrate 26.5, Fiber 6.6, Sugar 10.6, Protein 9.9
MOTHER'S SWEET PEA SALAD
MOTHER made this tasty salad for our Thanksgiving or Christmas diners. But it's so good I make it often during the year. It's an ideal accompaniment for whatever main dish we have for dinner. When served as an individual salad on a lettuce leaf, it's very attractive. --Nellie Dulin Concord, North Carolina
Provided by Allrecipes Member
Time 10m
Yield 2
Number Of Ingredients 10
Steps:
- In a bowl, combine mayonnaise, mustard, sugar, salt and pepper. Add potatoes, peas, pickles and egg; mix gently. Chill. Serve over lettuce.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 35.5 g, Cholesterol 119.9 mg, Fat 32.5 g, Fiber 5.7 g, Protein 9.6 g, SaturatedFat 5.3 g, Sodium 757.6 mg, Sugar 13.7 g
PEA AND ASPARAGUS SALAD
Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.
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- Wash and scrub the potatoes under cold water. Then slice them in half or in quarters for bigger potatoes. Add to a medium saucepan, add the 1 tsp of salt and fill with cold water, covering by a couple inches. Bring to a boil and cook until fork-tender, about 15-20 minutes (Check them to be sure they don't get too soft or the salad will be mushy.) Drain the potatoes and allow to cool just slightly and place in a large bowl.
- For the peas- if using fresh peas, you can add them to the potatoes during the last 3 minutes of boiling if you are pressed for time or like them softer. They will cook a bit more as they cool. So I usually prefer to boil them in a separate small pot for 3 minutes then blanch them in ice cold water as soon as they come out of the boiling water so they stay nice and crisp and retain their bright green color.
- While the potatoes are boiling, add the olive oil and chopped red onion to a medium skillet and sauté until just softened and translucent, about 5 minutes. Remove from the heat and add the vinegar, salt and pepper and stir to combine. Then pour the vinaigrette over the warm, drained potatoes and peas, add the chopped herbs and toss gently to combine. Season with more salt and pepper as needed.
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