inch round cake pan with plastic wrap.
Place
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.
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.
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!
Soak peas overnight.
Next day Place peas in colander and rinse with cold
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.
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.
nd remove string from snow peas. Fill a large bowl full
In a large bowl, combine the lime juice, ginger, 1 tablespoons of the oil, and 1/4 teaspoons each of the salt and pepper.
Add the snap peas, onion and sesame seeds, if using, and toss to coat.
Heat the remaining tablespoons of oil in a large nonstick skillet over medium-high heat and season the fish with with 1/2 teaspoons salt and 1/4 teaspoons pepper.
Cook the fish until opaque throughout, 3-5 minutes per side.
Serve with the snap pea salad and lime wedges.
Combine peas, celery, lettuce and red onion in bowl. Mix juice from peas with mayonnaise and pour over pea mixture. Top with cheese and bacon bits.
Simmer margarine, onion, celery and pepper.
Cook frozen peas or drain canned peas.
Mix with onion, celery and pepper mixture; add chestnuts, soup and pimento.
Pour into casserole.
Bake at 350\u00b0 for 20 to 30 minutes.
Sprinkle with potato chips or Ritz cracker crumbs.
Drain peas; mix together all ingredients.
Chill thoroughly. Serve on lettuce.
Delicious!
Makes 4 (4 ounce) servings.
toss to coat evenly. Season with salt and pepper, to taste
To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
Drain.
Toss peas with 3 TBS Lemon-Mint Vinaigrette.
Stir in pistachios.
Drain peas. Mix eggs, onion and salad pickles. Fold in peas. Place mayonnaise and mustard on top. Sprinkle with salt and pepper. Fold together until mixed. Sprinkle top with paprika.
Drain and rinse canned peas.
Chop vegetables.
Mix all ingredients well.
Serves 8.
Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
Place prepared bulgur in salad bowl and add peas and cheese.
In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
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.
Defrost frozen peas in microwave for approximately 1 minute. Be careful not to overheat.
Prepare lettuce as for a salad. Starting with lettuce, begin layering ingredients, depending on the size of the bowl you use, you may have one or two layers of each ingredient.
Top with Miracle Whip salad dressing just before serving.