Sweet Pea Salad Food

SWEET PEA SALAD

Steps:

• Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
• In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
• Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.

SWEET PEA SALAD

Steps:

• Cook pasta according to package directions; drain. In three large bowls, combine the pasta, carrots, peas, celery and onion. , In another large bowl, combine the remaining ingredients. Stir a third of the dressing into each bowl of pasta mixture. Cover and refrigerate until chilled.

MOTHER'S SWEET PEA SALAD

Steps:

• In a small bowl, combine the mayonnaise, mustard, sugar, salt and pepper. Gently stir in the potatoes, peas, pickles and egg. Chill. Serve over lettuce.

SWEET PEA SALAD AND RICOTTA CHEESE CROSTINI

Steps:

• Preheat grill to medium.
• In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
• Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.

SPRING SWEET PEA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
• Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.

CLASSIC PEA SALAD

Steps:

• Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine.
• Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely.
• Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.

SWEET PEA SALAD

Steps:

• To thaw the peas, place into a colander and run under hot water for around 1 minutes. Drain well. (Alternately thaw in microwave)
• In a medium-size mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Mrs Dash, garlic powder, onion powder and celery salt.
• Adjust the table salt and black pepper to your taste. Add the pimentos plus 1 Tbsp of reserved juice. Mix well.
• Add the blanched peas and the remaining ingredients. Reserve a few bacon crumbles, shredded cheese and sliced onions for garnishing.
• Use a large spatula to gently fold together until the ingredients have combined.
• Chill for at least 2 hours prior to serving.

SWEET PEA AND DILL SALAD

Steps:

• Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
• In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

EASY PEA SALAD

Steps:

• In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

PEA SALAD

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.

COLD PEA SALAD

Steps:

• Drain peas.
• Combine next 6 ingredients and mix well.
• Add peas, eggs and mayonnaise and mix gently.
• Chill throughly.
• You can increase the amount of celery, onion, green pepper, pimento, relish and mayonnaise to suit your taste. Jan

SWEET PEA AND NOODLE SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a mixing bowl, combine the pasta, peas, onions, mayonnaise and dash of hot sauce. Mix well and chill before serving.

SWEET PEA SALAD

Steps:

• Put the peas in a sieve and run under hot water until just defrosted. Leave to drain thoroughly.
• To make the dressing, put all the ingredients in a food processor or blender and whizz to a sauce. Season well.
• On a big platter, toss together the peas, sugar snaps, lettuce, pea shoots, cress and croutons. Tip the dressing into a small bowl and use a spoon to drizzle over.

SWEET PEA SALAD

Steps:

• Boil eggs and chop.
• Drain peas in colander.
• Chop all veggies.
• Mix all ingredients in bowl-careful not to mash the peas.
• Season with salt and pepper to your taste.
• Cover and refrigerate until ready to serve.

SOUTHERN ENGLISH PEA SALAD

Steps:

• In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.
• Remove to a paper towel lined plate.
• Once cool, chop the bacon into small pieces.
• In a large bowl, whisk together the mayonnaise, vinegar and a pinch of salt.
• Add the partially defrosted peas, red onion, eggs if desired, cheese and stir to combine.
• Add the bacon and season with salt and pepper if needed.
• Serve immediately.

SWEET PEA SALAD

Steps:

• Combine all the ingredients except the peas.
• When smooth and creamy, stir in the peas.
• Season with pepper as desired.
• Chill 2 or 3 hours.

SWEET PEA-BOW TIE PASTA SALAD

Steps:

• Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
• Rinse pasta under cold water, and drain pasta well.
• In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
• Place in refrigerator til ready to mix salad ingredients together.
• When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
• Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
• Toss a few peas, over the salad.
• Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
• Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
• Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
• Before serving, be sure to stir the salad.
• This salad keeps well for several days in the refrigerator.
• *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

SWEET AND CRUNCHY PEA SALAD

Steps:

• Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.

SWEET PEA SALAD

Steps:

• 1. Drain peas in colander.
• 2. Mix peas, Cheddar cheese, onion, & mayonnaise.
• 3. Refrigerate overnight or for at least 2-3 hours.