Light And Crunchy Pea Salad Recipes

QUICK CRUNCHY PEA SALAD

Steps:

• In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving.

CRUNCHY PEA SALAD

Steps:

• Rinse peas in hot water (or steam until tender, if fresh) and drain.
• In a large bowl, combine the peas, celery, cauliflower, cashews, green onions and dressing; chill covered for at least 1 hour.

CARMEL'S CRUNCHY PEA SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.
• Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.

LIGHT AND CRUNCHY PEA SALAD

Steps:

• In a large bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

PERKY ENGLISH PEA SALAD RECIPE

Steps:

• Set out a large salad bowl. Pour in the frozen peas. Allow them to thaw as you prep the rest of the ingredients.
• Shred the cheese and carrots. Dice the apples and red onion. Place the pimentos, shredded cheese, and all fresh produce in the mixing bowl.
• Set out a separate bowl or measuring pitcher to mix the dressing. Add the mayo, vinegar, honey, and garlic powder to the bowl. Whisk until smooth. Then taste and add salt and pepper as needed. (I added about ½ teaspoon salt and ¼ teaspoon pepper.)
• Pour the dressing into the salad bowl. Gently toss to coat the pea salad in dressing. Cover and chill until ready to serve.

SUGAR SNAP PEA SALAD

Steps:

• Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
• Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
• Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.

CRUNCHY PEA SALAD

Steps:

• In medium bowl combine peas, celery, green onions , and sour cream , toss gently to mix , just before serving . stir in cashews and bacon . season with salt and pepper . enjoy !