Balsamic Cashew Pea Salad Recipes

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CASHEW PEA SALAD



Cashew Pea Salad image

My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 15

3/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1 garlic clove, minced
2 to 3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 package (10 ounces) frozen peas, thawed
2 celery ribs, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges, optional

Steps:

  • For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. , In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.

Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

BALSAMIC CASHEW PEA SALAD



Balsamic Cashew Pea Salad image

This is perfect to take to a picnic during the summer months because it has NO MAYO!!! It is light, sweet and crunchy. I got the recipe at Trader Joe's this morning. Feel free to substitute out balsamic vinegar instead of the vinaigrette. . .we like it that way too!

Provided by januarybride

Categories     Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

16 ounces frozen peas (thawed)
1 cup chopped celery
1/2 cup chopped green onion (green & white parts)
1 cup cashew pieces
1/2 cup balsamic vinaigrette (more to taste)

Steps:

  • Toss together all ingredients.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 194.6, Fat 10.9, SaturatedFat 2.1, Sodium 100.1, Carbohydrate 18.9, Fiber 4.6, Sugar 5.4, Protein 7.7

VIBRANT BLACK-EYED PEA SALAD



Vibrant Black-Eyed Pea Salad image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

  • In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

BACON PEA SALAD



Bacon Pea Salad image

My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 7

4 cups frozen peas (about 16 ounces), thawed
1/2 cup shredded sharp cheddar cheese
1/2 cup ranch salad dressing
1/3 cup chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled

Steps:

  • Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

Nutrition Facts : Calories 218 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 547mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

BALSAMIC PEA SALAD



Balsamic Pea Salad image

Make and share this Balsamic Pea Salad recipe from Food.com.

Provided by STK FD WIFE

Categories     Vegetable

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen green peas
1/2 cup chopped almonds
1/2 cup chopped green onion
1/2 cup crumbled feta cheese
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
black pepper

Steps:

  • Place peas in a colander, and run warm water over them until they are thawed.
  • Place in a large bowl.
  • Toast almonds in a skillet over medium heat.
  • Then combine with peas.
  • Stir in onions, feta cheese, and mayonnaise.
  • Mix in balsamic vinegar, and season with pepper.
  • Cover, and refrigerator.
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Nutrition Facts : Calories 207.8, Fat 14.1, SaturatedFat 2.9, Cholesterol 14.1, Sodium 355, Carbohydrate 15.6, Fiber 3.6, Sugar 5.4, Protein 6.5

CASHEW PEA SALAD



Cashew Pea Salad image

Make and share this Cashew Pea Salad recipe from Food.com.

Provided by carolinafan

Categories     Low Cholesterol

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen peas, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 cup whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1 dash garlic powder

Steps:

  • In a large salad bowl, combine all of the ingredients.
  • Serve immediately.

Nutrition Facts : Calories 349, Fat 21, SaturatedFat 3.7, Cholesterol 6.1, Sodium 517.7, Carbohydrate 34.2, Fiber 6.3, Sugar 9.3, Protein 10

BALSAMIC PEA SALAD



Balsamic Pea Salad image

I quickly make this the night before I need it as it tastes much better if it sits overnight. My daughter and her friend will not eat peas, but they love this salad.

Provided by LLAMAMAMATOO

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package frozen green peas
½ cup chopped almonds
½ cup chopped green onions
½ cup crumbled feta cheese
¾ cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste

Steps:

  • Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.
  • Toast almonds in a skillet over medium heat. Then combine with peas.
  • Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 11 g, Cholesterol 16.2 mg, Fat 21.6 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 286.6 mg, Sugar 4.6 g

CASHEW PEA SALAD



Cashew Pea Salad image

A crisp pea salad that has a tangy dressing. Looks really pretty when lined with lettuce leaves and garnished with tomato slices. Cook time is actually the chill time for the dressing.

Provided by Kelly

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, minced
2 -3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2-3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1 (10 ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 slices bacon, strips cooked and crumbled
3/4 cup cashews, chopped

Steps:

  • For the dressing, combine the first nine ingredients in a small bowl and mix well. Cover and refrigerate for 1 hour.
  • In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons of dressing (refrigerate remaining dressing) mix well.
  • Fold into pea mixture.
  • Just before serving, stir in bacon and cashews.
  • May be served with additional dressing, if desired, or dressing may be saved for another salad.

Nutrition Facts : Calories 492.4, Fat 46.3, SaturatedFat 9.9, Cholesterol 18.7, Sodium 531.8, Carbohydrate 14.4, Fiber 2.9, Sugar 4.1, Protein 7.7

MARINATED BLACK-EYED PEA SALAD



Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories     Salad     Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Steps:

  • Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  • Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g

CURRIED CASHEW, PEAR, AND GRAPE SALAD



Curried Cashew, Pear, and Grape Salad image

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'

Provided by CHRISTYG

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 16

¾ cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil
salt and black pepper to taste
1 (10 ounce) package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes

Steps:

  • In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  • Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  • In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  • In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  • In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g

BALSAMIC PEA SALAD



Balsamic Pea Salad image

I quickly make this the night before I need it as it tastes much better if it sits overnight. My daughter and her friend will not eat peas, but they love this salad.

Provided by LLAMAMAMATOO

Categories     Green Pea Salad

Time 10m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package frozen green peas
½ cup chopped almonds
½ cup chopped green onions
½ cup crumbled feta cheese
¾ cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste

Steps:

  • Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.
  • Toast almonds in a skillet over medium heat. Then combine with peas.
  • Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 11 g, Cholesterol 16.2 mg, Fat 21.6 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 286.6 mg, Sugar 4.6 g

GINNY'S CAULIFLOWER AND PEA SALAD



Ginny's Cauliflower and Pea Salad image

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Provided by Ginn

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 13

1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

  • In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
  • Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories     Salad     Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  • In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

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