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
PEA SALAD
It's Easter week, so here's a recipe for a fantastic salad you can serve during the holiday (and all of your spring occasions!). We'll show you how to make the salad right here.
Categories Easter spring comfort food salad side dish
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
- Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
- Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.
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
PEA SALAD
Make and share this Pea Salad recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw peas well.
- Mix all ingredients and chill.
Nutrition Facts : Calories 71.2, Fat 1.9, SaturatedFat 0.7, Cholesterol 3.1, Sodium 98.1, Carbohydrate 9.9, Fiber 3.2, Sugar 3.7, Protein 4.1
COLORFUL PEA SALAD
A light buttermilk and herb dressing coats this colorful combination of vegetables. From Taste of Home's Quick Cooking Annual Recipes 2000 (Prep time includes refrigeration)
Provided by papergoddess
Categories Vegetable
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, cook carrots for in water 2 minutes.
- Add peas; cook 5 minutes.
- Drain; rinse with cold water and drain again.
- Place in bowl; add celery, cheese and onion.
- Combine remaining ingredients and pour over pea mixture; toss to coat.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 50.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.5, Sodium 80.6, Carbohydrate 9.1, Fiber 2.9, Sugar 3.8, Protein 3.1
PEA SALAD
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h25m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
- Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.
PEA SALAD, VERY PRETTY!!
A very quick salad, made with things I had on hand (and needed to use up). Prep and cook time doesn't take into account cooking bacon, because you might want to use bacon bits.
Provided by JustJanS
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222.9, Fat 12, SaturatedFat 5.8, Cholesterol 26.5, Sodium 196.9, Carbohydrate 20, Fiber 5, Sugar 6.6, Protein 10.3
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Reviews 19Category SaladServings 6-8Estimated Reading Time 4 mins
- In a separate bowl, blend together the ingredients for the dressing: the mayonnaise, sour cream and milk. I like to use a hand blender for this step.
- You can serve this salad right away, or it can rest in the fridge until you are ready to serve it, for up to 1 or 2 days. This salad actually gets better after it has rested.
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