Crunchy Green Pea Salad Recipes

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 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 AND WATER CHESTNUT SALAD

Steps:

• Place frozen peas in a colander; rinse under hot water to thaw. Drain.
• Mix peas, carrots, water chestnuts, and green onions together in a bowl.
• Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
• Stir mayonnaise into salad just before serving.

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 GREEN PEA SALAD

Steps:

• Rinse frozen peas in hot water; drain.
• Combine peas with vegetables, cashews, bacon and sour cream.
• Mix together ranch dressing, mustard & garlic.
• Pour over salad.
• Toss gently.

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.

CRUNCHY SPRING ICEBERG SALAD

Steps:

• Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
• Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
• Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
• Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.