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.
inch round cake pan with plastic wrap.
Place
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 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.
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.
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.
In a colander, rinse frozen peas under hot water for 3-4 minutes (keeping the peas crunchy).
In a large bowl combine peas, diced onion, cubed cheddar cheese, roughly chopped hard boiled eggs and mayonaise. Stir with wooden spoon gently to combine and chill for at least an hour. Just before serving sprinkle with salt and pepper to taste.
Serve as a side dish or for a refreshing salad for lunch or dinner!
Enjoy with family and friends.
Tear lettuce into bite size pieces.
Sprinkle celery and onion on top of lettuce.
Pour frozen peas on top.
Sprinkle sugar over peas.
Place crumbled bacon over peas and sugar.
Dab 4 mounds of mayonnaise on the entire salad.
Cover and refrigerate 24 hours. Toss immediately before 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.
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.
Parboil and drain frozen peas.
Cut up celery, onions and green pepper.
Add to chilled peas.
Mix in enough Miracle Whip to make salad creamy.
Rinse frozen peas in hot water.
Drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together.
Pour over salad mixture.
Toss lightly.
Chill.
Rinse frozen peas in hot water; drain.
Combine peas with vegetables, cashews, bacon and sour cream.
Mix together ranch dressing, mustard & garlic.
Pour over salad.
Toss gently.
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.
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.
Thaw frozen peas under running water. Drain & combine next five ingredients. Mix sour cream and ranch dressing. Pour over pea mixture; toss gently. Refrigerate until chilled.
Cook
frozen peas as directed.
Don't overcook.
Blanch in cool
water
and drain well.
Add the above ingredients and mix with mayonnaise.
Rinse frozen peas under hot water and drain.
Mix all ingredients together with mayo or salad dressing.
Mix mayonnaise and curry powder together until the color of the mixture is somewhat even. Stir almonds into the mixture. Add frozen peas and mix.
Cover bowl with plastic wrap and refrigerate until the peas defrost entirely, 5 to 6 hours.
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.