irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
aper.
To make the sweet potato salad, combine the oil, vinegar
Cook peas.
Drain water.
Mix all ingredients and chill. Serve cold.
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.)
Drain peas. Mix eggs, onion and salad pickles. Fold in peas. Place mayonnaise and mustard on top. Sprinkle with salt and pepper. Fold together until mixed. Sprinkle top with paprika.
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.
Combine Miracle Whip and Italian dressing; mix well.
Add remaining ingredients; mix lightly.
Chill.
Add additional salad dressing before serving, if desired.
Delicious when served in tomato wedges.
o 10 minutes more. Add pea shoots and cook until wilted
he mixture over the potato salad and stir in lightly.
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.
o a boil.
Add sweet potatoes and green beans to
Mix tuna in a bowl.
Cut up onion.
Mix in mayonnaise.
Cut up boiled eggs and 1/2 cup of sweet pickle salad cubes.
Cook macaroni until tender.
Drain macaroni.
Chill.
Add olives and macaroni and cheese to the tuna.
Rinse pasta under cold water, and drain pasta
econds. Drain and refresh under cold water and drain again.
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!
Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.
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.
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.
Boil your macaroni until tender and drain.
Run cold water over macaroni to stop cooking process.
After fully drained, add your sweet peas from the can, drained.
Add onion and mayonnaise to the peas and macaroni mixture.
Stir gently and refrigerate overnight.
Great for brunches!!!