Dainty Pea Salad Cups Recipes

LADY PEA SALAD

Steps:

• Bring a large pot of water to a boil over medium-high. Add peas; reduce heat to medium, and simmer until peas are tender, 20 to 25 minutes.
• Meanwhile, stir together basil, parsley, mint, shallot, lemon zest and juice, olive oil, mustard, salt, and pepper in a large bowl.
• Drain peas and let cool, about 15 minutes. Transfer peas to bowl with dressing, and toss to coat. Serve immediately.

DAINTY PEA SALAD CUPS

Steps:

• To make the dresing: Combine mayonnaise with next 7 ingredients in a small bowl. Refrigerate 1-2 hours. Makes approximately 1/2 cup.
• Preheat oven to 325.
• Place one wonton wrappers in each cup of a regular muffin pan. The wrappers should be a bit bunched up to form sides. Keep an eye on them the first couple of minutes in to make sure that the sides don't collapse.
• Bake for 10 minutes or until golden.
• Remove and cool.
• While baking cups, prepare salad. Combine thawed peas, chopped celery, and cheese in a bowl. Mix in 1/4 cup of dressing.
• To serve, spoon a heaping spoonful of the salad into prepared wonton cups.

CHICKEN SALAD CUPS

Steps:

• Heat oven to 375.
• Lightly grease muffin cups.
• In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
• Press each biscuit to cover bottom and side of muffin cup.
• Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
• Bake 12 to 14 minutes or until edges golden brown.
• Remove from oven and sprinkle the remaining cheese on top.
• Return to oven and bake an additional 2 minutes, or until cheese melts.
• Serve.

MINI CHICKEN CAESAR SALAD CUPS

Steps:

• Heat oven to 400°F.
• In small bowl, mix chicken and dressing.
• Separate dough into 10 biscuits; divide each into 2 rounds.
• Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
• Fill each cup with about 2 teaspoons of the chicken mixture.
• Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
• Top each with lettuce and cheese; serve warm.

COLD DILL PEA SALAD

Steps:

• Cook the peas according to directions on package; drain thoroughly.
• In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
• Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
• Makes 8 servings.
• NOTE: Time does not include chill time.

CABBAGE SALAD CUPS

Steps:

• Bring a large pot of water to a boil. Add chicken and boil 30 minutes, or until cooked through. Allow chicken to cool to room temperature when done.
• Meanwhile, separate 8 large cabbage leaves from cabbage -gently cut into the large core at the bottom to ease them out leaf by leaf. Gently remove the thickest part of the cabbage rib/stem by cutting a V in the base of each leaf and removing it.
• Prepare rice noodles according to package directions and allow to cool to room temperature. Toss with the 1 T sesame oil.
• From remaining cabbage, shred to 1 cups worth. Combine shredded cabbage, carrot, radishes, and green onions in a medium bowl and mix. Reserve any excess cabbage for another use.
• When chicken is cooled, shred meat, discarding skin and bone.
• Add shredded chicken and rice noodles to veggie mixture and mix well.
• Prepare sauce by whisking together all of the sauce ingredients. Adjust chili pepper flakes to taste.
• Place the 8 large cabbage leaves onto a serving platter. Spoon chicken veggie mixture equally into each of the 8 cups.
• Drizzle each with sauce and serve.