Pea Salad Recipe With Cheese And Bacon Food

BACON PEA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

BACON PEA SALAD

Steps:

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

PEA SALAD WITH BACON AND EGGS

Steps:

• Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.
• Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.
• Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
• Pour off all but 1 tablespoons fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes.
• Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.

EASY PEAS AND CHEESE SALAD

Steps:

• Put peas into colander and run hot tap water on them for two to three minutes, until peas are cold but not frozen.
• Strain all water from peas and place into large mixing bowl.
• Add cheese and mayo.
• Mix well and serve.
• May garnish with a sliced hard boiled egg. May add black pepper and/or to suit your taste.

PEA SALAD

Steps:

• Combine mayo and bleu cheese.
• Add to all other ingredients and toss.
• Chill and enjoy!

PEA SALAD, VERY PRETTY!!

Steps:

• Get a large bowl, and mix everything together gently but thoroughly, seasoning to taste.
• Chill for a couple of hours before serving to allow the flavours to develop.

BACON RANCH PEA SALAD

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
• Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
• In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

PEAS, PASTA & BACON SALAD

Steps:

• Shell the peas.
• One quart of peas in the pod should yield about two cups of peas.
• Cook the pasta in plenty of boiling water until it is al dente.
• Steam or boil the peas until tender.
• When each of these is done, plunge them into cold water to stop them cooking and to cool them.
• Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
• Drain it well and allow it to cool.
• Wash and chop the celery finely.
• Add the bacon and celery to the cold drained pasta and peas.
• Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
• Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
• Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.