irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
In a large bowl, whisk together lemon juice, honey, oil and mint. Season. Add peas, sliced radishes, feta and dill and toss to combine. Arrange pea shoots on a serving platter and spoon pea salad over top. Garnish with radishes.
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
Combine cheese and onion with enough mayo to hold mixture together (probably a slight 1/4 cup per can of peas).
Too much makes it soupy.
Mix well.
Gently fold in drained peas.
Let mixture set overnight or at least several hours for the flavors to combine.
(I usually double recipe for company and triple for picnics.)
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
4 cups.
*NOTE: The recipe for the caramelized nuts will
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
tir in lightly.
This salad is best served warm.
- See
ork in pan.
Make salad; Line crispy tortillas with romaine
Preheat grill. Lightly coat corn with oil. Grill for 6 mins, or until tender and lightly charred. Let cool then cut corn kernels from cob.
Meanwhile, blanch peas in boiling salted water for 2 mins, or until tender. Shock in ice water then drain.
Arrange baby arugula on a serving platter. Top with peas, corn and carrots. Whisk together vinegar, oil and herbs. Season then drizzle over salad.
Preheat the oven to 375\u00b0F. Line a baking pan with parchment paper. Place fish, in a single layer, on prepared pan.
Combine miso, 1 1/2 tbsp mirin, garlic, ginger and onion in a small bowl. Spread miso mixture on top of fish. Bake for 10-12 mins or until cooked.
Combine sprouts, carrot and pepper in a medium bowl. Add remaining 1 tbsp mirin, soy sauce, sesame oil and sesame seeds; toss to coat. Serve fish with salad.
Mix pimento, onion, cheese, pickles and eggs lightly.
Add peas and salt to taste.
Mix with enough salad dressing to hold all ingredients together.
Be careful not to mash peas when mixing.
Chill well.
Serve on lettuce leaves or alone as a vegetable.
Be sure to use LeSueur peas.
This is the secret to this recipe.
Cook peas 5 minutes, then drain and cool.
Add remaining ingredients (except tofu) and toss gently.
Blend tofu with some distilled water and pour over salad.
Serve chilled.
Garnish with celery leaves.
Place drained black-eyed peas in a large ceramic salad bowl. Mix all liquid ingredients and spices in a separate bowl with a whisk.
Mix onion, parsley, olives and bell pepper in a third bowl. Combine everything in the ceramic bowl; toss gently.
Cover and place in refrigerator overnight.
Rinse peas in hot water (or steam, if fresh); drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad mixture.
Toss gently. Chill.
Rinse peas in hot water or steam if fresh.
Drain.
Combine vegetables, nuts and bacon with sour cream; mix dressing, mustard and garlic together.
Pour over salad mixture.
Toss gently. Chill.
Macadamia nuts or salted sunflower seeds are a good alternative.
Serves 4.
Rinse peas in hot water; drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad.
Toss gently.
Chill.
The secret to the best tuna salad is to have mostly tuna
then add the mustard and salad dressings. Stir until smooth.
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.