irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
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.)
br>Serve chicken with rice salad.
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!
Toss together peas, water chestnuts, 1 cup Chinese pea pods and red onion.
Set aside.
Combine mayonnaise, sour cream, pepper and salt.
Gently combine this with vegetables.
Chill.
Before serving, fold in crumbled bacon.
Garnish with extra pea pods and tomato wedges.
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.
Rinse frozen peas in cold water to separate; drain.
Toss all ingredients.
Line bowl with lettuce leaves and fill with pea salad.
Great for potluck!
Pour peas into a wire strainer and run hot water over them to thaw; drain well.
Combine in a bowl the peas, water chestnuts, celery, carrots and green onions.
Mix together the salad oil, vinegar, soy sauce, sugar, paprika, mustard, the 1/2 teaspoon salt and garlic.
Beat to blend and pour over pea combination.
Mix well and cover.
Chill for 30 minutes to an hour.
Shortly before serving, drain off any extra marinade.
Mix mayonnaise into salad; add salt and pepper to taste.
Arrange on salad leaves, garnish with bacon bits.
Mix together in salad bowl the frozen peas, almonds, celery, onion and cauliflower florets.
Combine and add to pea mixture just enough to coat the sour cream, mayonnaise and salt and pepper.
ook for 20 seconds. Add frozen peas and cook for 20
Defrost the peas and combine the celery, nuts, onion and bacon bits with the peas. Prepare the dressing of sour cream and mayonnaise and add to the pea mixture. Let salad stand several hours or overnight in refrigerator.