Best Peas With Spinach And Bacon In Lettuce Cups Recipes

Spinach and Peas image

Provided by Martha Stewart

Number Of Ingredients 6

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

Layered Spinach Salad image

Provided by Divinemom5

Time 3h15m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 bag fresh spinach, torn into bite sized pieces
6 hard boiled eggs, sliced
1 lb bacon, fried crisp and crumbled
2 cups chopped lettuce
1 red onion, thinly sliced into rings
1 (10 ounce) package frozen peas
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 cup salad dressing (Miracle Whip)
1 cup mayonnaise
1/2 lb swiss cheese, grated

Steps:

In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
Combine salad dressing and mayonnaise.
Spread over salad and top with cheese.
Chill 2-3 hours .

Mom's

Provided by peppermintkitty

Categories Greens

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 head lettuce (washed,dried very well)
1 bag frozen peas (med. size bag-rinsed & patted dry really well)
1 can water chestnut (drained well)
2 bunches green onions
2 cups cubed cheddar cheese (shredded is not as good)
1 1/2-2 cups diced celery
2 cups hellman mayonnaise (the best brand to use)

Steps:

prepare this salad the DAY BEFORE you want to serve it.
It just isn't as good made the morning of.
after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
Just before serving, add the cubed cheese to the salad and mix all well.
Pour into nice serving bowl and enjoy!
note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
guest may add pepper and salt when salad is served.

Nutrition Facts : Calories 389.7, Fat 29.3, SaturatedFat 8.9, Cholesterol 44.9, Sodium 664, Carbohydrate 23.3, Fiber 3.3, Sugar 7.1, Protein 10.7

Peas with Spinach and Bacon in Lettuce Cups image

Provided by Martha Stewart

Number Of Ingredients 9

4 slices bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 leeks (white and pale-green parts only), halved, thinly sliced into half moons, and rinsed well (2 cups)
Coarse salt and freshly ground pepper
20 ounces spinach, tough stems removed, washed well (8 packed cups)
2 cups shelled fresh garden peas (from 2 pounds in pods)
1/2 cup chicken broth
1 tablespoon finely chopped mixed fresh herbs, such as dill, chervil, and tarragon
12 leaves Boston or Bibb lettuce

Steps:

Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
Melt butter in a large pot over medium-high heat until foamy. Add leeks and 1 teaspoon salt. Cook, stirring occasionally, until leeks are translucent, about 3 minutes. Add spinach, cover, and cook 2 minutes, stirring halfway through. Add peas and broth, and cook, stirring occasionally, until peas are tender and bright green, 3 to 4 minutes.
Stir in herbs and bacon, and season with salt and pepper. Divide lettuce leaves among 6 plates, and top with pea mixture. Serve immediately.