irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
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.
erving.
NOTES: The original recipe calls for a cup of
In a colander, rinse frozen peas in cold water until thawed. Drain, and transfer to a large salad bowl.
Add water chestnuts, tomatoes, onion, and sweet pickles; mix well.
In a small bowl, mix together mayonnaise and a little pickle or lemon juice. Do not make the mixture to soupy. Pour over vegetables, and gently stir to coat.
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.
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.
Prepare in 8 or 9 inch casserole dish.
Layer lettuce, pepper, celery, and onion.
Sprinkle on brown sugar; add peas. Spread on mayonnaise.
Top with cheese and bacon bits.
Cover and refrigerate 8 hours before serving.
This recipe can be doubled.
Do not cook peas.
Allow them to thaw, then combine with celery, onion and dressing in a shallow dish.
(For this recipe I prefer Wish-Bone brand dressing, because it has a tart flavor.)
Cook the peas according to directions on package; drain thoroughly.
In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
Makes 8 servings.
NOTE: Time does not include chill time.
Blanch the beans for about 3-4 mins, and put into cold water to stop the cooking process.
In a bowl mash the garlic with the salt to make a paste.
Add the vinegar and then slowly whisk in the olive oil.
In a bowl toss the dressing with the walnuts and beans.
Season to taste with more salt and freshly ground pepper!!\r\nEnjoy!
In large glass bowl, layer with lettuce in bottom, then onions, celery and peas on top.
Cover with foil and refrigerate overnight.
Cover with remaining ingredients and stir well. Really cold, crisp summer salad.
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
Mix first 3 ingredients.
Add enough dressing to coat well. Chill overnight.
Serve cold.
Combine all ingredients and add as much mayonnaise as needed. Refrigerate 2 hours.
Add cold boiled shrimp for main dish.
Drain liquid from peas; place in bowl.
Add diced onion to peas; chop 1 egg into mixture.
Add salad dressing until ingredients are covered and creamy.
Slice remaining egg over top; sprinkle with paprika.
Chill for at least 1 hour before serving. Serve on lettuce as a salad or as a vegetable side dish with your meal.
Stir together the first 7 ingredients, toss well. Mix mayonnaise and sour cream together. Toss pea mixture with mayonnaise and sour cream mixture. Serve immediately. You can sprinkle with Parmesan cheese, if desired. Serves 10-15.
Layer in large salad bowl all preceding ingredients in the order they are written.
Let stand 1 hour before serving.
n a few tablespoons of cold water.
Toss together lettuce, onion, celery and cucumbers.
Next, layer in a 9 x 9 x 3-inch dish the lettuce mixture, thawed peas, mayonnaise, Cheddar cheese and Mozzarella cheese; sprinkle the Parmesan cheese over the whole salad.
Then place sliced green pepper rings on top.