irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
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.
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.)
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.
Combine peas, almonds, celery and green onions.
Combine sour cream and mayonnaise.
Fold mixture into pea salad to coat evenly. Add salt and pepper to taste.
Chill until ready to serve.
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.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
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.
In a medium bowl, combine peas, sliced water chestnuts and red pepper. Mix yoghurt, mustard, dill, salt and pepper in a small bowl. Add to pea mixture and stir to combine ingredients.
Chill before serving.
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.
Combine the ingredients in a salad bowl and toss gently to mix.
Serve at room temperature.
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.
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.
Rinse peas in hot water to thaw.
Drain.
Combine vegetables, nuts and bacon bits.
Mix dressing, mustard and sour cream.
Pour over salad and toss gently.
Chill before serving.
Soak peas 6 hours, then cook with fresh water 45 minutes. (Optional:
Use 1 pound canned black-eyed peas, drained.) After draining black-eyed peas, add all other ingredients except dressing.
Toss well, then add dressing.
Toss lightly.
Chill. Makes about 7 cups.