irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
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.)
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.
Cook peas 5 minutes, then drain and cool.
Add remaining ingredients (except tofu) and toss gently.
Blend tofu with some distilled water and pour over salad.
Serve chilled.
Garnish with celery leaves.
Mix pimento, onion, cheese, pickles and eggs lightly.
Add peas and salt to taste.
Mix with enough salad dressing to hold all ingredients together.
Be careful not to mash peas when mixing.
Chill well.
Serve on lettuce leaves or alone as a vegetable.
Be sure to use LeSueur peas.
This is the secret to this recipe.
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.
Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.
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.
Combine cheese and onion with enough mayo to hold mixture together (probably a slight 1/4 cup per can of peas).
Too much makes it soupy.
Mix well.
Gently fold in drained peas.
Let mixture set overnight or at least several hours for the flavors to combine.
(I usually double recipe for company and triple for picnics.)
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.
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.
Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
Refrigerate for at least 2 hours to allow veggies to meld.
Combine ingredients, adding enough Miracle Whip to taste. Best when sits overnight.
This recipe was given to me by the cook of a local restaurant.
In medium bowl combine peas, celery, cheese, olives and onions.
In small bowl, blend remaining ingredients until smooth. Stir into pea mixture; mix well.
Cover and chill before serving.
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.
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.
Put the peas, eggs, onion, cheddar cheese, bacon bits and broccoli (if using) in a large bowl and set aside.
In a smaller bowl, mix the mayonnaise, milk, mustard, celery seed, garlic, pepper and salt together until well blended.
Pour the dressing over the pea mixture and stir until evenly coated.
You may serve the salad right away, but it tastes even better the longer the flavors have to develop, chilled in the fridge.
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.
Cook peas as directed.
Drain.
Cool.
In large bowl, combine peas, cheese, eggs, onion and pimento.
In small bowl, combine salad dressing, salt, sauce and pepper.
Add to pea mixture.
Toss to combine.
Cover.
Refrigerate several hours or overnight.
Stir mixture well before serving.