irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
ecorino, chop, and add to salad; toss. Taste and adjust seasoning
Top salad with one sliced egg.
Sprinkle with paprika.
Heat together sugar, vinegar and salad oil.
Pour over drained vegetables.
Marinate overnight in refrigerator.
Serves 10 to 12.
Combine peas, celery, cheese, olives, onion and eggs in a mixing bowl.
Combine remaining ingredients and stir until smooth. Add to pea mixture, stir to combine.
Serve chilled.
Drain English peas and Shoe Peg corn.
Put both in a covered bowl overnight.
Add onion, radishes, celery and pecans.
Stir the mixture gently until combined.
Add mayonnaise.
Stir until well coated.
Chill.
Mix mayonnaise, sugar and vinegar. Add onion, celery and pickle relish. Mix well. Fold in English peas. Chill before serving.
Drain peas.
Empty peas with other ingredients.
Mix with mayonnaise.
Salt and pepper as you would potato salad.
Put in layers in order the first 5 ingredients.
Spread mayonnaise on top.
Sprinkle with sugar, cheese and bacon chips. Chill and toss before serving.
To keep salad from getting soggy, turn a saucer upside-down in bottom of salad bowl.
Break up lettuce into bite size pieces.
Place in bottom of pan. Spread english peas over lettuce.
Layer pepper, onion and celery over peas.
Spread mayonnaise over celery.
Sprinkle with parmesan cheese and bacon bits.
Best if refrigerated over night.
Layer, beginning and ending with lettuce. Spread mayonnaise over top in a thin, even layer. Sprinkle sugar over mayonnaise. Sprinkle Parmesan cheese over top of salad. Refrigerate overnight. Sprinkle bacon on top just before serving.
Mix together in salad bowl.
Heat English peas until hot; drain liquid.
Add chopped onions and mayonnaise.
Mix thoroughly.
Add salt and pepper to taste.
Drain English peas.
Add chopped eggs.
Mix pimento and mayonnaise.
Chill and serve in a bed of lettuce or shredded purple cabbage.
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.
Drain peas and artichoke hearts.
Cut artichokes into quarters.
Marinate peas, artichoke hearts and celery in salad dressing overnight.
Before serving, add tomatoes.
Serves 6 to 8.
Layer the first five ingredients.
Combine mayonnaise and sweetener or sugar.
Cover salad to edges.
Continue layering with egg wedges and grated cheese.
Let set overnight.
Add bacon bits before serving.
Add salad dressing to ingredients to taste.
Mix and refrigerate.
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.
Open English peas and drain all water off. Pour into bowl. Add Hellmann's mayonnaise, diced pickles, chopped onions and diced boiled eggs. Stir all together.
This is very quick and easy and very tasty.