Cheddar N Pea Tossed Salad Recipes

CRUNCHY SNAP PEA POPCORN SALAD

Steps:

• Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.)
• Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty).
• Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

CREAMY PEA SALAD WITH BACON

Steps:

• In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley.
• In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.
• Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.

GREEN PEA SALAD WITH CHEDDAR CHEESE

Steps:

• Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

PEAR, GORGONZOLA & WALNUT SALAD

Steps:

• Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.

PEA 'N' CHEESE SALAD

Steps:

• In a bowl, combine the first six ingredients.
• In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

CHEDDAR CHICKEN AND PEAS CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large skillet, saute the chicken, onion and mushroom in the oil until done.
• In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
• Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
• Sprinkle the top with the remaining cheddar cheese.
• Bake in the preheated 350°F oven for 25 min or until hot and bubbly.