Please A Crowd Salad Food

CROWD-PLEASING PEA SALAD

Crowd-Pleasing Pea Salad image

I love this tasty and easy pea salad.

Provided by HOLLY9000

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

Ingredients

¼ pound sharp Cheddar cheese
2 (15 ounce) cans sweet peas, drained
⅓ cup diced red onion
½ cup mayonnaise, or to taste
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together.
Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate 1 hour to overnight.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 17.4 g, Cholesterol 20.1 mg, Fat 16 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 285.6 mg, Sugar 7.8 g

PLEASE-A-CROWD SALAD

Please-a-Crowd Salad image

Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 12

Ingredients

1 (10-ounce) bag baby spinach or arugula, torn into bite-size pieces
3 Belgian endives, thickly sliced crosswise
6 ounces blue cheese, preferably Gorgonzola
1/2 shallot, finely chopped
1 tablespoon Dijon mustard
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/3 cup olive oil
4 cups red or yellow cherry tomatoes
Olive oil, for drizzling
6 sprigs fresh thyme, picked
Coarse salt and freshly ground pepper

Steps:

Roast the tomatoes: Preheat oven to 450 degrees.
Spread tomatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with thyme leaves. Season with salt and pepper and toss to combine. Transfer to oven and roast until tomatoes are almost bursting, about 15 minutes. If tomatoes burst while cooking, remove from baking sheet with a slotted spoon. Remove tomatoes from oven and let cool.
Make the dressing: Meanwhile, in a small bowl, whisk together shallot, mustard, and lemon juice; season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.
Make the salad: Place spinach, endive, and roasted tomatoes in a large serving bowl and toss to combine. Crumble cheese over salad and drizzle with reserved dressing. Gently toss and serve.

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