easuring cup; cover. Let stand for 30 mins.
Heat oiled
oil. Add peas and boil for about 1 minute, just until
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.
Mix first 3 ingredients together.
Add Miracle Whip until you get the desired consistency.
Refrigerate for 1 hour.
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.
Top salad with one sliced egg.
Sprinkle with paprika.
Drain peas.
Empty peas with other ingredients.
Mix with mayonnaise.
Salt and pepper as you would potato salad.
Put in layers in order the first 5 ingredients.
Spread mayonnaise on top.
Sprinkle with sugar, cheese and bacon chips. Chill and toss before serving.
To keep salad from getting soggy, turn a saucer upside-down in bottom of salad bowl.
Heat together sugar, vinegar and salad oil.
Pour over drained vegetables.
Marinate overnight in refrigerator.
Serves 10 to 12.
Combine peas, celery, cheese, olives, onion and eggs in a mixing bowl.
Combine remaining ingredients and stir until smooth. Add to pea mixture, stir to combine.
Serve chilled.
Mix peas, eggs, mayo, relish, salt and pepper well.
Chill for 2 to 3 hours.
Drain English peas and Shoe Peg corn.
Put both in a covered bowl overnight.
Add onion, radishes, celery and pecans.
Stir the mixture gently until combined.
Add mayonnaise.
Stir until well coated.
Chill.
Mix mayonnaise, sugar and vinegar. Add onion, celery and pickle relish. Mix well. Fold in English peas. Chill before serving.
Place well drained peas, onion, pickle, green pepper, pimento, celery and cheese in a bowl.
Sprinkle with salt and pepper.
Toss with salad dressing.
Garnish top with paprika.
Chill for at least 30 minutes before serving.
Break up lettuce into bite size pieces.
Place in bottom of pan. Spread english peas over lettuce.
Layer pepper, onion and celery over peas.
Spread mayonnaise over celery.
Sprinkle with parmesan cheese and bacon bits.
Best if refrigerated over night.
Mix together in salad bowl.
Layer, beginning and ending with lettuce. Spread mayonnaise over top in a thin, even layer. Sprinkle sugar over mayonnaise. Sprinkle Parmesan cheese over top of salad. Refrigerate overnight. Sprinkle bacon on top just before serving.
Sprinkle paprika on top for garnish.
Mix together all ingredients and let stand for 1 hour.
Heat English peas until hot; drain liquid.
Add chopped onions and mayonnaise.
Mix thoroughly.
Add salt and pepper to taste.