Penzeys Pea Salad Food

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LUBY'S CAFETERIA GREEN PEA SALAD



Luby's Cafeteria Green Pea Salad image

From the Luby's Cafeteria 50th Anniversary Cookbook for fans of cafeteria cuisine. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time.

Provided by Molly53

Categories     Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans peas, gently rinsed and drained
1 cup finely diced cheddar cheese
1 cup diced celery
1/2 cup thinly sliced sweet gherkin
1/2 cup diced red bell peppers or 1/2 cup pimentos
1/2 cup mayonnaise
salt and pepper, to taste

Steps:

  • In medium bowl, combine all ingredients. Toss lightly to coat evenly.
  • Cover and refrigerate at least 2 hours.

Nutrition Facts : Calories 225.4, Fat 9.9, SaturatedFat 3.8, Cholesterol 18.6, Sodium 299.7, Carbohydrate 25.6, Fiber 6.7, Sugar 9.8, Protein 9.9

LAYERED PEA SALAD



Layered Pea Salad image

This delightful layered salad is filling and fresh at the same time. It is so versatile that it works for any time of the year--July 4th or Christmas. It's one of the better ways I get my kids to 'eat their peas'!

Provided by Kimberly Turnage Slater

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 8h15m

Yield 20

Number Of Ingredients 7

1 cup creamy salad dressing (such as Miracle Whip®)
2 tablespoons white sugar
5 (15 ounce) cans baby peas, drained
½ cup finely chopped green bell pepper
1 head iceberg lettuce, torn into bite-sized pieces
2 cups shredded Cheddar cheese
bacon bits

Steps:

  • Stir together salad dressing and sugar in a large salad bowl or 9x13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish.
  • Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese.
  • Chill for at least 8 hours or overnight to blend flavors.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 13.8 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 414.2 mg, Sugar 6.7 g

PENZEY'S PEA SALAD



Penzey's Pea Salad image

Another great summer salad from Penzey's! You could increase the broccoli and decrease the peas to your preference.

Provided by WI Cheesehead

Categories     Cheese

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (16 ounce) package frozen peas, thawed
4 hard-boiled eggs, coarsely chopped
1 small onion, chopped
1 1/4 cups cheddar cheese, cubed into 1/4-inch chunks OR shredded
4 slices cooked bacon, slices broken into bits
1 -2 cup broccoli floret, steamed until crisp-tender (optional)
1/2 cup light mayonnaise
2 teaspoons milk
1 teaspoon prepared mustard
1/8 teaspoon celery seed
1/4 teaspoon garlic
1/8 teaspoon pepper
salt, to taste

Steps:

  • Put the peas, eggs, onion, cheddar cheese, bacon bits and broccoli (if using) in a large bowl and set aside.
  • In a smaller bowl, mix the mayonnaise, milk, mustard, celery seed, garlic, pepper and salt together until well blended.
  • Pour the dressing over the pea mixture and stir until evenly coated.
  • You may serve the salad right away, but it tastes even better the longer the flavors have to develop, chilled in the fridge.

Nutrition Facts : Calories 307.4, Fat 20.5, SaturatedFat 7.9, Cholesterol 179.2, Sodium 565.4, Carbohydrate 14.2, Fiber 3.4, Sugar 5.9, Protein 16.3

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