Quick Crunchy Pea Salad Recipes

CRUNCHY PEA SALAD

Steps:

• In a large bowl, combine salad dressing, mayonnaise, lemon juice, celery seed, salt and pepper. Add peas and onion; toss. Just before serving, stir in peanuts.

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.

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.

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.

CRUNCHY PEA SALAD

Steps:

• Thaw peas in colander under running water for a minute; drain.
• Combine all ingredients.
• Chill for a couple of hours to marry the flavors.
• Garnish just before serving.

CRUNCHY PEA SALAD WITH BACON

Steps:

• Mix together Italian-style dressing and mayonnaise in a bowl. Fold in peas, celery, peanuts, and onion until well mixed. Refrigerate until serving. Crumble bacon on top just before serving.

CRUNCHY PEA SALAD

Steps:

• 1. In a small bowl, add dressing, sour cream and mustard. Stir until well blended and set aside.
• 2. Rinse peas in hot water (or steam until tender, if fresh) and drain.
• 3. In a large bowl, combine peas, celery, cauliflower, cashews and onions.
• 4. Add dressing and toss salad until well coated.
• 5. Cover and refrigerate at least an hour.
• 6. Sprinkle bacon over the top and serve.

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 & BACON SALAD

Steps:

• In a large mixing bowl, whisk together the mayo, vinegar, sugar, salt, pepper, Worcestershire, & soy sauce.
• Add in the peas, bacon, onion, and cheese. Gently toss until everything's evenly combined.
• Chill for at least one hour before serving.

CRUNCHY PEA SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble; set aside.
• In a medium bowl, combine peas, celery, red onions, sour cream, mayonnaise and vinegar. Gently toss to coat. Cover and refrigerate until ready to serve.
• Just before serving, stir in cashews and bacon, season with salt and pepper.
• Cook's Note: Shredded cheddar cheese and water chestnuts would make a great addition to this salad.

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.