irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
Layer the butter lettuce in the bottom of a 9x11-inch deep casserole dish. Follow with separate layers of green bell pepper, red onion, celery, and baby peas.
Whisk mayonnaise with seasoned salt in a bowl and spread in a layer over the peas; sprinkle the mozzarella cheese over the salad and serve immediately or chill.
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.
Layer salad ingredients in a glass bowl, beginning with lettuce, then tomato wedges, sliced boiled eggs, shredded cheese, diced onion and green peas, then adding another layer of large lettuce leaves over top.
Cover completely with about 1/4 inch thick layer of the Miracle Whip to seal over top.
Sprinkle bacon bits over this.
Serves 12 people.
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.
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.
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!
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.)
cucumber and chicken.
Pat pea pods dry and arrange on
Put shredded lettuce in 13 x 9-inch pan.
Add water chestnuts, frozen peas, onion, celery, salad dressing and Parmesan cheese sprinkled on top.
Chill for 24 hours.
Just before serving, garnish with boiled eggs and bacon bits.
Layer first 6 ingredients in a salad bowl in the order given (i.e. lettuce, green onions, celery, green peppers, water chestnuts and frozen peas).
Spread a thin layer of mayonnaise over the peas. (Two cups is generally a bit much.)
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.
Tear lettuce into bite-sized pieces; place in bottom of large salad bowl.
Layer remaining vegetables in order given.
Combine mayonnaise and sugar; spread over top, completely covering vegetables.
Sprinkle top with egg, bacon and cheese.