irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
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.
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.
Chop lettuce and put in bottom of salad bowl. Spread onion over top; spread salad dressing over onion. Sprinkle drained peas on salad dressing, then cheese and add bacon last. Refrigerate. Toss before serving.
In a 13 x 9 x 2-inch casserole dish, layer the lettuce, celery, pepper, eggs, onion, peas and bacon.
Mix salad dressing with sugar.
Spread on top of layers.
Sprinkle with Cheddar cheese. Refrigerate until ready.
Serve with 1 cup Italian dressing. Serves 8 to 10.
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
Layer first five ingredients alternately in glass bowl in order given.
Spread dressing over top of vegetables, sealing edges.
Sprinkle cheese on top, then sprinkle bacon crumbs.
Cover tightly and refrigerate 24 hours.
Toss well just before serving.
In 2 1/2-quart serving bowl, layer lettuce, pea pods, peppers, cucumbers and crab meat.
Mix well, adding sugar and dill to salad dressing.
Spread over top of salad to seal.
Chill overnight. Enjoy!
cucumber and chicken.
Pat pea pods dry and arrange on
Place lettuce in the bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight. Yield: 8 to 10 servings.
Place lettuce in the bottom of a 4-quart salad bowl. Layer with cucumber, jicama, onions, pea pods and chicken. In a small bowl combine mayonnaise, sugar, curry and ginger. Spread over the top of salad.
br>If making your own salad dressing: mix all ingredients in
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.
Spread lettuce evenly in a shallow 4-quart serving dish.
Top with bean sprouts, water chestnuts, nuts, onion, cucumber and chicken.
Pat pea pods dry and arrange on top.
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.
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.)
In a large bowl, layer the salad, ending with mayonnaise and cheese.
Sprinkle each layer of mayonnaise with sugar.
Fried bacon may be crumbled on top before serving.
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.
In large glass bowl, layer with lettuce in bottom, then onions, celery and peas on top.
Cover with foil and refrigerate overnight.
Cover with remaining ingredients and stir well. Really cold, crisp summer salad.