Best Pea Salad Ii Recipes
PEA SALAD
You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.
PEA SALAD
It's Easter week, so here's a recipe for a fantastic salad you can serve during the holiday (and all of your spring occasions!). We'll show you how to make the salad right here.
Categories Easter spring comfort food salad side dish
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
- Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
- Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.
PEA SALAD II
This is a colorful and creamy pasta salad with sweet peas and pickles.
Provided by Amanda Wehling
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 1h40m
Yield 7
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Whisk together the salad dressing, sugar, vinegar, salt and pepper.
- In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 20.8 g, Cholesterol 99 mg, Fat 12.4 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 304.5 mg, Sugar 5.5 g
BLACK-EYED PEA SALAD
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.
Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
ENGLISH PEA SALAD II
Make and share this English Pea Salad II recipe from Food.com.
Provided by Tonkcats
Categories European
Yield 1 batch
Number Of Ingredients 11
Steps:
- Drain English peas; cut cheese in small squares.
- Dice onion.
- Add bacon bits; cut celery in small pieces.
- Cut bell pepper in small pieces.
- Add Worcestershire sauce, mayonnaise, salt and pepper.
- Mix together and refrigerate.
Nutrition Facts : Calories 694.3, Fat 46.8, SaturatedFat 26.9, Cholesterol 141.2, Sodium 5001.3, Carbohydrate 30.4, Fiber 8.5, Sugar 14.2, Protein 40
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