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.)
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
To prepare dressing, heat oil in a small saucepan over medium heat.
Add ginger; saute 2 minutes.
Add garlic and crushed red pepper; cook 1 minute.
Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds.
Drain and rinse with cold water.
Combine peas and remaining ingredients except sesame seeds.
Drizzle dressing over salad; toss well.
Sprinkle with sesame seeds.
ater or under running cold water. (The cold water stops the cooking
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.
Thaw baby sweet peas and snow pea pods either in a strainer under cold water, or by letting sit.
Mix low-fat sour cream and lite mayonnaise, set aside.
Mix baby sweet peas, snow pea pods, water chestnuts, and bacon in a separate bowl.
Add sour cream and lite mayonnaise mixture.
Stir.
Refrigerate overnight and enjoy!
To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
**I've also cooked them in a 'made for the microwave' pot.
They steam better!
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Whisk together the salad dressing, sugar, vinegar, salt and pepper.
In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.
Gently mix all in a bowl and place in fridge for an hour previous to serving if you like it nice and cold, if not serve right away.
Pea salad is wonderfully versatile, experiment with it.
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.
Cook peas; drain in colander, running cold water over them until they are completely cool.
(You can use fresh peas.) Cover the bottom of a glass rectangular baking dish with broken lettuce. Cover lettuce with onion rings and peas.
(You may also want to try celery or green peppers for a little variety.)
Spread a thin layer of mayonnaise over the lettuce mixture.
Sprinkle mayonnaise with Parmesan cheese.
Refrigerate until ready to serve.
ater. When the peas are cold, drain them and lay on
Drain peas.
Rinse with cold water and drain well. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne pepper.
Mix well.
Pour over peas.
Stir gently. Allow to chill in refrigerator several hours or overnight.
Mix peas, cauliflower, water chestnuts, broccoli and celery. Spread in a layer in a small pan.
Mix dressing mix, mayonnaise and sour cream; pour over the vegetable mix.
May add bacon bits to the top.
Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.
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 under cold water; do not cook.
Drain.
Mix with celery, onion, olives and bacon bits.
Toss with Caesar salad type dressing with cheese.