irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
aper.
To make the sweet potato salad, combine the oil, vinegar
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.)
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.
Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.
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.
Combine Miracle Whip and Italian dressing; mix well.
Add remaining ingredients; mix lightly.
Chill.
Add additional salad dressing before serving, if desired.
Delicious when served in tomato wedges.
o 10 minutes more. Add pea shoots and cook until wilted
o a boil.
Add sweet potatoes and green beans to
Mix tuna in a bowl.
Cut up onion.
Mix in mayonnaise.
Cut up boiled eggs and 1/2 cup of sweet pickle salad cubes.
Cook macaroni until tender.
Drain macaroni.
Chill.
Add olives and macaroni and cheese to the tuna.
il ready to mix salad ingredients together.
When
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.
Boil eggs and chop.
Drain peas in colander.
Chop all veggies.
Mix all ingredients in bowl-careful not to mash the peas.
Season with salt and pepper to your taste.
Cover and refrigerate until ready to serve.
Thaw baby sweet peas and snow pea pods either in a strainer under cold water, or by letting sit.
Mix low-fat sour cream and lite mayonnaise, set aside.
Mix baby sweet peas, snow pea pods, water chestnuts, and bacon in a separate bowl.
Add sour cream and lite mayonnaise mixture.
Stir.
Refrigerate overnight and enjoy!
ou do not have a sweet onion, chop a regular onion
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.)
Dump shrimp into salad bowl.
Add drained cooked green peas.
Just before serving, add the peeled,sliced bananas (if done earlier than just before serving, banana might oxidize and look dark, though taste is not affected).
Mix mayonnaise and evaporated milk to make a creamy dressing and stir into previous ingredients.
No need for salt since shrimp is already usually salty.
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.