Green Pea Salad For 2 Recipes

PEA SALAD RECIPE

Steps:

• Place the thawed frozen peas in large bowl.
• Chop the bacon into bite sized pieces and add to the bowl.
• Dice the red onion and add.
• Cut the cheddar cheese into quarter inch cubes and also add to the pea mixture.
• In a separate small bowl, whisk together the dressing ingredients, then combine the dressing with the rest of the ingredients until the pea salad is well coated. Add more salt and pepper if needed.

GREEN PEA SALAD

Steps:

• In a colander, rinse frozen peas in cold water until thawed. Drain, and transfer to a large salad bowl.
• Add water chestnuts, tomatoes, onion, and sweet pickles; mix well.
• In a small bowl, mix together mayonnaise and a little pickle or lemon juice. Do not make the mixture to soupy. Pour over vegetables, and gently stir to coat.

GREEN PEA SALAD FOR 2

Steps:

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

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.

EASY PEA SALAD FOR TWO!

Steps:

• 1. This is so simple! Just mix above ingredients together, chill, and enjoy!
• 2. (I always shred my own cheese)
• 3. Prep time doesn't include the time to chill your salad.

GREEN PEA SALAD (VEGETARIAN)

Steps:

• 1. Thaw peas under running water in strainer,rinse...spin dry if you have a salad spinner or use paper towel to blot dry
• 2. put peas into a large bowl that has a lid
• 3. dice onions,chop eggs and dill.
• 4. add sour cream,mayo and ranch dressing
• 5. add onions,eggs and dill to peas...mix well
• 6. You can add a can of tuna and a pound of elbow pasta to make this a meal instead of just a side dish.
• 7. ENJOY!

GREEN PEA SALAD, EASY AND LIGHT!

Steps:

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

PEA SALAD

Steps:

• Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
• In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
• Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
• Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.

GREEN PEA SALAD RECIPE

Steps:

• Place the peas, bacon, cheese, and onion in a medium bowl.
• In a separate small bowl, combine the mayonnaise, vinegar, sugar, salt and pepper.
• Pour the dressing over the peas and other ingredients. Stir to combine. Serve while cold.

PEA SALAD

Steps:

• In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

PEA SALAD

Steps:

• Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
• Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
• Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

VANIA'S GREEN PEA SALAD

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook and stir onion in the hot oil until softened, 1 to 2 minutes. Stir tomato, peas, tomato sauce, and tuna into onion; continue cooking until warm, 3 to 4 minutes; season with salt and black pepper.

GREEN BEAN AND PEA SALAD

Steps:

• 1. In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon. Yield: 8 servings.