Pea And Pickle Salad Food

MACARONI SALAD

Steps:

• Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.
• Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).
• When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until the it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.
• Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.
• Serve cold from the fridge or at room temperature.

CUCUMBER PICKLE SALAD

Steps:

• Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
• Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
• In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
• When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

PEA 'N' CHEESE SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

3 P'S SALAD (PEAS, PICKLE, PEANUT)

Steps:

• Drain peas and place in bowl.
• Put peanuts and pickles in food processor and grind until gravel-like. Add to bowl.
• Mix in the pickle juice.
• Combine mustard, sugar, and cream together.
• Allow to sit 10-15 minutes for the sugar to dissolve.
• Mix in with the 3 P's.
• Serve at room temperature.

PICKLE PEA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.

OLD-FASHIONED PEA SALAD

Steps:

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

PEA SALAD II

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Whisk together the salad dressing, sugar, vinegar, salt and pepper.
• In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

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.

PEA AND PICKLE SALAD

Steps:

• Chill the peas in the refrigerator. When ready to use, drain the peas, chop the pickles and walnuts, and mix together with the Mayonaise. Keep chilled until ready to serve. You may also use Sweet Pickle Relish in place of the pickles. Thats it......put in a lovley glass bowl and take to your favorite party.......