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.
Wash the peas and removes stems and strings. Chop them into 3 or 4 pieces and add to a large bowl.
Defrost the frozen peas and add those, as well.
Mince the red onion and herbs and add to the bowl, along with yogurt and salt and pepper, to taste.
Allow pea salad to chill for at least one hour before serving to allow flavors to marry. Just before serving, add bacon bits (if using).
Enjoy!
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.
Alternate layers of vegetables.
Put sugar, Bac*Os and salad dressing on top.
Cover; let set in refrigerator overnight.
When ready to serve, stir from top to bottom.
Drain cooked peas or open package of frozen peas to thaw.
Mix all ingredients and serve on salad greens.
Tomato wedges may be used as garnish.
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.
Use amounts for size of bowl or quantity needed.
Layer ingredients in order listed.
Cover top with mayonnaise (do not use salad dressing), sealing to edges so there is no place for air to enter salad.
Cover bowl with plastic wrap or foil. Refrigerate for 24 hours.
Mix together prior to serving.
Wash and cut lettuce, toss with onion. Scatter frozen peas over top of lettuce/onion - do not mix in. Seal with mayo and sprinkle with Parmesan cheese; cover tightly and refrigerated overnight or 4 hours. Add bacon crumbles just before serving and toss well.
Thaw scallops and drain well.
Cut large scallops in half. Run warm water over frozen pea pods to thaw; drain well.
Cut onion into slices and cherry tomatoes in half lengthwise; set aside.
In small bowl, stir together sherry, water, cornstarch, bouillon granules, sugar, soy sauce and ginger; set aside.
Cook and cool bacon, then crumble.
Mix celery, green onions, peanuts and bacon.
Just before serving, add frozen peas and gently mix with sour cream.
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
Follow directions on frozen pea package for cooking.
In large salad bowl, arrange lettuce, celery, peppers, onions and peas in layers.
Spread mayonnaise evenly over peas.
Sprinkle with sugar, then with Cheddar cheese; cover and refrigerate at least 4 hours or overnight.
Sprinkle with bacon just before serving.
Makes 6 servings.
Be sure to put layers as they appear in recipe.
Do not mix.
Serves 6.
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.
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.
Layer lettuce, peas and onions in large salad bowl.
Combine remaining vegetables; place on top of lettuce.
Mix salt, pepper, sour cream and mayonnaise.
Spread over salad; seal edges.
Chill overnight.
Crumble bacon on top.
Serves 16.
(This recipe is easily halved to serve eight people).
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.
br>Serve chicken with rice salad.
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.