F O C Green Pea Salad Recipes

F O C GREEN PEA SALAD

Steps:

• Mix together vegetables together and set aside.
• In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
• Pour over vegetables and refrigerate over night.
• Stir before serving.
• NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
• NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.

SUMMER GREEN PEA SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;

GREEN PEA SALAD

Steps:

• Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.

EASY, LOW CARB GREEN PEA SALAD

Steps:

• Rinse peas under cold water (to quick thaw); drain.
• Mix all the ingredients; cover and refrigerate for 2 hours (to blend flavors).
• The serving size is about 3/4 cup.

GREEN PEA SALAD

Steps:

• Cook peas until barely tender; drain well and chill. Combine all ingredients and refrigerate until ready to serve.
• Serve on lettuce.
• Use as a pita filling
• Serve as a side dish
• Add a cup of cooked pasta and 1 tsp more of mayo and sour cream toss together for pasta salad.
• OPTION: Try this warm too! Just drain the peas and add the rest and cook over low heat on the stove until the cheese is melty and everything is combined.