irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
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 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 all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
mpty bag of real crumbled bacon into mix and cook at
Cook rigatoni in a large saucepan of boiling, salted water according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet on medium heat. Cook bacon for 5 mins, stirring, until crisp. Add green onions and cook 1 min until tender.
Add cream and peas and cook for 3 mins. Remove pan from heat. Add cooked rigatoni and tomatoes and toss to combine. Season to taste. Serve with green salad.
Rinse peas in hot water (or steam, if fresh); drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad mixture.
Toss gently. Chill.
Rinse peas in hot water or steam if fresh.
Drain.
Combine vegetables, nuts and bacon with sour cream; mix dressing, mustard and garlic together.
Pour over salad mixture.
Toss gently. Chill.
Macadamia nuts or salted sunflower seeds are a good alternative.
Serves 4.
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.
Layer lettuce, peas and onions in large salad bowl.
Combine remaining vegetables; place on top of lettuce.
Mix salt, pepper, sour cream and mayonnaise.
Spread over salad; seal edges.
Chill overnight.
Crumble bacon on top.
Serves 16.
(This recipe is easily halved to serve eight people).
Rinse peas in hot water; drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad.
Toss gently.
Chill.
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.
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.
Combine all ingredients except bacon; mix well and chill for several hours.
Just before serving sprinkle with crumbled bacon.
Toss together peas, water chestnuts, 1 cup Chinese pea pods and red onion.
Set aside.
Combine mayonnaise, sour cream, pepper and salt.
Gently combine this with vegetables.
Chill.
Before serving, fold in crumbled bacon.
Garnish with extra pea pods and tomato wedges.
This recipe tastes best if prepared at least a couple of hours ahead of serving time.
Pour baby peas into bowl large enough to allow mixing of other ingredients.
Cook bacon until crisp, then crumble to fairly small bits.
Chop onion finely.
When peas are unfrozen but still quite cold, add onion and bacon.
Add enough mayonnaise to suit your taste.
Add salt and pepper.
Layer lettuce and chopped vegetables.
Frost the top with mayonnaise and cover with cheese and bacon.
This will keep in icebox for 2 days.
I usually make just half the recipe.
Pour peas into a wire strainer and run hot water over them to thaw; drain well.
Combine in a bowl the peas, water chestnuts, celery, carrots and green onions.
Mix together the salad oil, vinegar, soy sauce, sugar, paprika, mustard, the 1/2 teaspoon salt and garlic.
Beat to blend and pour over pea combination.
Mix well and cover.
Chill for 30 minutes to an hour.
Shortly before serving, drain off any extra marinade.
Mix mayonnaise into salad; add salt and pepper to taste.
Arrange on salad leaves, garnish with bacon bits.
In bowl, mix peas, onion, celery and pepper.
In serving bowl, place lettuce to cover bottom.
Place 1/2 the pea mixture on top of lettuce; sprinkle 1 teaspoon sugar over that.
Cover with another layer of lettuce pieces,
then rest of pea mixture. Sprinkle 1 teaspoon sugar over top.
Empty mayonnaise on top and spread evenly.
Place cheese on top of mayonnaise, covering it evenly.
Empty bacon bits on cheese and spread evenly.
Decorate with celery leaf, if desired.
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.