Pea Vegetable Salad Christmas Relish Food
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
ENGLISH PEA SALAD
Make and share this English Pea Salad recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 15m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.6, Sodium 81.9, Carbohydrate 18.8, Fiber 5.6, Sugar 8.6, Protein 7.4
CHRISTMAS RELISH
Make and share this Christmas Relish recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h
Yield 7 pints.
Number Of Ingredients 6
Steps:
- In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once.
- Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water.
- Bring to a boil and simmer, stirring occasionally, for 5 minutes.
- Drain again and return vegetables to the kettle.
- In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt.
- Heat gently, stirring until the sugar is dissolved.
- Pour this over the vegetables.
- Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness.
- Pour into sterilized canning jars, filling to within 1/4-inch of the tops.
- Wipe rims with a dampened towel and seal the jars.
- Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes.
- Remove the jars to cool and store in a cool dry place.
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 VEGETABLE SALAD (CHRISTMAS RELISH)
This was one of my mom's favorite recipes. She got the recipe from a lady with whom she worked many years ago. Growing up, we called it Pea Vegetable Salad (that's the name written on my mother's copy of the recipe.) Some friends of mine, however, said that they too have a similar recipe, yet call it Christmas Relish. I like that name better, but it certainly isn't a dish that is just for Christmas time. I think the name must come from all the red and green veggies. Regardless of the name, it is one tasty little side dish!
Provided by Spider Monkey 5
Categories Onions
Time 15m
Yield 5 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar, oil, vinegar, salt and pepper in a saucepan and bring to a boil.
- Boil for a few minutes and remove from heat.
- Let cool completely.
- Combine all vegetables and cheese in a bowl.
- Pour cooled sauce over veggies and mix.
- Refrigerate. Best served cold!
- Note: Sometimes I use half of a green pepper and half of a red pepper. Chop peppers by hand, do not use chopper! And LeSueur peas work just fine.
Nutrition Facts : Calories 371.5, Fat 13.1, SaturatedFat 3.3, Cholesterol 9.9, Sodium 634.3, Carbohydrate 58.3, Fiber 6, Sugar 41, Protein 8.2
PEA SALAD
This is my sisters recipe for Pea Salad, she likes to make it for Thanksgiving and Christmas. Just another note: personally I use mayo instead of the Miracle Whip, but that is our preference. I make this salad at least once a month for the two of us and I use one can of peas, and a small amount of dried onions (raw onions bother my stomach), and just use two eggs. I was also thinking that those new cheddar crumbles would work great in this recipe. Hope you enjoy.
Provided by True Texas
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil eggs and dice in small pieces.
- Chop onions and cheese.
- Drain peas and add to onion and cheese.
- Mix in Miracle Whip, as much as it takes to make creamy. Add salt and pepper.
- Place all in a 2 quart bowl.
Nutrition Facts : Calories 185.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 120.8, Sodium 124.3, Carbohydrate 16.7, Fiber 5.5, Sugar 6.8, Protein 12.5
BLACK-EYED PEA SALAD
This salad goes great with barbeque and, of course, New Year's Day.
Provided by LADYEM
Categories Salad Vegetable Salad Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
- In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g
GREEN PEA SALAD WITH CHEDDAR CHEESE
This easy pea salad has sweet, crunchy pieces of onions mixed with creamy bites of Cheddar cheese. Growing up, a friend of the family made us this pea salad that we love to this day. It's just standard stuff: peas, mayonnaise, egg, cheese, and onion. That's it!
Provided by JessyTastic
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 20.9 g, Cholesterol 132.6 mg, Fat 27.5 g, Fiber 6.9 g, Protein 14.3 g, SaturatedFat 7.2 g, Sodium 947.6 mg, Sugar 6.2 g
OLD FASHIONED PEA SALAD
My mother-in-law used to make this every summer and I could not get enough of it.
Provided by OhioLadybug
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 12.7 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 209.2 mg, Sugar 5.2 g
SHOEPEG CORN AND BABY PEA SALAD
This colorful salad recipe came from my mother-in-law and is a family favorite. I've shared it with friends over the years. It's delicious at a potluck, packed in lunches, at barbecues and more. It keeps in the frigerator for a good week. There are other versions out there, but my dressing had less oil and I use Splenda to cut down on the sugar, but you can use regular sugar if you like. Cooking time includes 2 hours for refrigeration.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
- In a seperage jar or bowl, mix together dressing ingredients.
- Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
- While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
- Serve cold with a slotted spoon.
- Pour dressing.
Nutrition Facts : Calories 179.6, Fat 7.5, SaturatedFat 0.6, Sodium 97.3, Carbohydrate 25.4, Fiber 4.9, Sugar 10.8, Protein 4.8
COLORFUL VEGETABLE SALAD
This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees.
Provided by Boca Pat
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine first five ingredients.
- In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
- Cover& refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 191.1, Fat 7.6, SaturatedFat 1.1, Sodium 306.3, Carbohydrate 28.4, Fiber 6.3, Sugar 5.3, Protein 6.1
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