Best Petite Pea Tomato Salad Recipes

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UNCLE BILL'S PETITE PEA SALAD



Uncle Bill's Petite Pea Salad image

A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad.

Provided by William Uncle Bill

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups frozen tiny peas (whole)
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons dried dill weed
2 tablespoons finely chopped onions
4 tablespoons finely chopped celery
3 slices bacon, fried until crispy

Steps:

  • In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
  • Continue to microwave for an additional 2 minutes on HIGH (full power).
  • Drain and cool completely with cold water and ice cubes; then drain.
  • In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
  • Chill for at least 30 minutes in refrigerator.
  • Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
  • Place fried bacon on paper toweling to drain.
  • Crumble bacon and garnish salad when serving.

BLACK-EYED PEA TOMATO SALAD



Black-Eyed Pea Tomato Salad image

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 13

4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 large tomatoes, chopped
1 large sweet red pepper, chopped
1 cup diced red onion
4 bacon strips, cooked and crumbled
1 jalapeno pepper, seeded and diced
1/2 cup canola oil
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

  • Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges

HERBY PEA SALAD



Herby Pea Salad image

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 medium leeks (white portion only), thinly sliced
3 small zucchini, halved and sliced
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups frozen petite peas (about 16 ounces), thawed
2 tablespoons each minced fresh chives and parsley
1 to 2 tablespoons minced fresh tarragon
DRESSING:
3 tablespoons olive oil
2 tablespoons rice or white wine vinegar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

PEA AND TOMATO SALAD



Pea and Tomato Salad image

Make and share this Pea and Tomato Salad recipe from Food.com.

Provided by Country Cook in Okl

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can sweet peas, drained
1/2 cup cubed longhorn cheese
1/2 cup diced fresh tomato
2 diced hard-boiled eggs
1 tablespoon grated onion
2 -3 tablespoons mayonnaise (I prefer miracle whip)
salt and pepper

Steps:

  • Combine all ingredients in bowl. Chill and serve.
  • I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.

TOMATO-SNOW PEA SALAD



Tomato-Snow Pea Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 8

1 minced garlic clove
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 teaspoon vegetable oil
salt and pepper
1 pound roughly chipped yellow and red tomatoes
2 thinly sliced scallions
1/4 pound thinly sliced snow peas

Steps:

  • Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.

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