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
EASY CREAMY PEA SALAD
The best classic, old fashioned, quick and easy, creamy green pea salad recipe, homemade with simple ingredients in one pot or bowl in 20 minutes. This cold Summer salad is loaded with green peas, sour cream, mayonnaise, onions, bacon, cheddar cheese!
Provided by Abeer
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a large mixing bowl or salad bowl, add mayo, sour cream, salt, pepper, garlic powder, sugar, vinegar (optional), shredded cheddar cheese and mix until smooth and creamy.
- Add onions, peas, cheddar cubes (optional), bacon bits and mix until combined.
- Cover and chill for at least 1 hour for the flavors to deepen.
- Prior to serving, garnish with more bacon bits. Enjoy!
Nutrition Facts : Calories 712 kcal, Carbohydrate 15 g, Protein 17 g, Fat 64 g, SaturatedFat 17 g, Cholesterol 68 mg, Sodium 1078 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PEPPER PEA SALAD
Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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.
PEAS & PEPPER PASTA SALAD
I often serve a pasta salad for a buffet. That way, there's no need for a side salad. Any leftover pasta salad is fantastic stuffed in halved and cored plum tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary., In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes.
Nutrition Facts : Calories 255 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
BLACK-EYED PEA SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a large bowl.
- Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.
- Salad is best when made a day ahead.
LEMON PEA SALAD
It's my favorite dish on a hot summer day.
Provided by OWLETTA
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Mix peas, lemon juice, salt, and pepper together in a bowl.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.8 g, Sodium 159.2 mg, Sugar 4.5 g
OLD-FASHIONED PEA SALAD
Old-Fashioned Pea Salad is simple to make but is always a crowd-pleaser at our family gatherings. You just combine all the ingredients, mix and this pea salad is ready to serve.
Provided by Barbara
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- Mix all ingredients together gently.
- Chill, if you want, and serve.
Nutrition Facts : Carbohydrate 10 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 249 mg, Fiber 3 g, Sugar 4 g, Calories 135 kcal, ServingSize 1 serving
PENNE SALAD WITH PEPPERS AND PEAS
Make and share this Penne Salad With Peppers and Peas recipe from Food.com.
Provided by bigbadbrenda
Categories Penne
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
- Combine cooked pasta, peas and bell peppers into a large bowl.
- Pour dressing over top and toss slightly until ingredients are coated.
- Serve immediately or cover and refrigerate and serve within 2 days.
- Time does not include the 45 minutes for the dressing in the refrigerator.
Nutrition Facts : Calories 326.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 4.5, Sodium 243.9, Carbohydrate 69.6, Fiber 9.6, Sugar 15.5, Protein 9
PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
- Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
- Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
- Cut onion in half, cut each half crosswise into thin slice and add to bowl.
- Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
- Pour sauce over the vegetables and toss.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 504 milligrams, Sugar 7 grams, TransFat 0 grams
BELL PEPPERS, CUCUMBER AND CHICKPEA SALAD
Steps:
- In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
- When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.
ROASTED PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
- Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams
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
SUGAR SNAP PEA SALAD
Steps:
- Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
- Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
- Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.
Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 445 mg, Sugar 12 g, Fat 7 g, UnsaturatedFat 0 g
ORZO, PEA, AND PEPPER SALAD
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
- Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
- Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
- Cool to room temperature, stirring occasionally.
Nutrition Facts : Calories 217.1, Fat 2.4, SaturatedFat 0.4, Sodium 45, Carbohydrate 40.8, Fiber 3.2, Sugar 3.2, Protein 7.9
BLACK-EYED PEA, PINEAPPLE AND RED PEPPER SALAD
Categories Salad Herb Pepper No-Cook Vegetarian Quick & Easy High Fiber Pineapple Pea Bon Appétit
Yield Serves 12
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.
CHICK-PEA, ROASTED PEPPER AND CAPER SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Mint Chickpea Bell Pepper Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
PEPPER PEA SALAD
Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. 'Peas are one of my favorite vegetables,' she writes from Grass Range, Montana. 'They complement nearly every meal, particularly when used in this cool summer salad.'
Provided by Allrecipes Member
Time 5m
Yield 5
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 15.1 g, Cholesterol 0 mg, Fat 4.2 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 101.9 mg, Sugar 6.1 g
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