Colorful Pea Salad Recipes
COLORFUL PEA SALAD
Was looking for a pea salad recipe that didn't include bacon. Not that I have any issues with bacon, but wanted something different. Cook time is actually the refrigeration time.
Provided by Gadgetsmidnight
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl add frozen peas and frozen corn. Cover with warm water and let set 10 minutes. (you are not try to cook them, but just defrost).
- Meanwhile, chop your onions and peppers.
- Drain corn and peas and put them back in the bowl.
- Add the chopped onion, peppers and cheese and stir to combine.
- In a separate small bowl mix together the mayo, sour cream and spices. You can always add additional spices after the pea salad has had a chance to set in the refrigerator for a couple of hours.
- Mix the "dressing" with the peas. Place in refrigerator for a minimum of 2 hours.
- Taste test before serving and add additional spices as you see fit.
Nutrition Facts : Calories 197.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 30.7, Sodium 257.1, Carbohydrate 16.4, Fiber 4.3, Sugar 6.3, Protein 9.8
COLORFUL PEA SALAD
I stir up a light buttermilk and herb dressing to coat this colorful combination of green peas, crunchy carrots and mozzarella cheese cubes. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook carrots in a small amount of boiling water for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold water and drain again. Place in a bowl; add celery, cheese and onions. , In a small bowl, combine the remaining ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts :
COLORFUL BLACK-EYED PEA SALAD
"This is my little spin on plain, boiled black-eyed peas," writes Susan Hinton from Morrisville, North Carolina. "I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion. , In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.
COLORFUL PEA SALAD
A light buttermilk and herb dressing coats this colorful combination of vegetables. From Taste of Home's Quick Cooking Annual Recipes 2000 (Prep time includes refrigeration)
Provided by papergoddess
Categories Vegetable
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, cook carrots for in water 2 minutes.
- Add peas; cook 5 minutes.
- Drain; rinse with cold water and drain again.
- Place in bowl; add celery, cheese and onion.
- Combine remaining ingredients and pour over pea mixture; toss to coat.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 50.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.5, Sodium 80.6, Carbohydrate 9.1, Fiber 2.9, Sugar 3.8, Protein 3.1
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