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.
irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
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.
erving.
NOTES: The original recipe calls for a cup of
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.
This may be layered or mixed all together.
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.
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.
Prepare in 8 or 9 inch casserole dish.
Layer lettuce, pepper, celery, and onion.
Sprinkle on brown sugar; add peas. Spread on mayonnaise.
Top with cheese and bacon bits.
Cover and refrigerate 8 hours before serving.
This recipe can be doubled.
Do not cook peas.
Allow them to thaw, then combine with celery, onion and dressing in a shallow dish.
(For this recipe I prefer Wish-Bone brand dressing, because it has a tart flavor.)
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
Drain liquid from peas; place in bowl.
Add diced onion to peas; chop 1 egg into mixture.
Add salad dressing until ingredients are covered and creamy.
Slice remaining egg over top; sprinkle with paprika.
Chill for at least 1 hour before serving. Serve on lettuce as a salad or as a vegetable side dish with your meal.
Stir together the first 7 ingredients, toss well. Mix mayonnaise and sour cream together. Toss pea mixture with mayonnaise and sour cream mixture. Serve immediately. You can sprinkle with Parmesan cheese, if desired. Serves 10-15.
Layer in large salad bowl all preceding ingredients in the order they are written.
Let stand 1 hour before serving.
Toss together lettuce, onion, celery and cucumbers.
Next, layer in a 9 x 9 x 3-inch dish the lettuce mixture, thawed peas, mayonnaise, Cheddar cheese and Mozzarella cheese; sprinkle the Parmesan cheese over the whole salad.
Then place sliced green pepper rings on top.
arge bowl, cover the dried green split peas with 4 cups
Rinse frozen peas in hot water; drain.
Combine peas with vegetables, cashews, bacon and sour cream.
Mix together the dressing and mustard.
Pour over salad.
Toss gently.
Cook peas until barely tender; drain well and chill. Combine all ingredients and refrigerate until ready to serve.
Serve on lettuce.
Use as a pita filling
Serve as a side dish
Add a cup of cooked pasta and 1 tsp more of mayo and sour cream toss together for pasta salad.
OPTION: Try this warm too! Just drain the peas and add the rest and cook over low heat on the stove until the cheese is melty and everything is combined.