Focgreenpeasalad Recipes
PEA SALAD
You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.
GARDEN PEA SALAD
I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!! Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!
Provided by Bobtail
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the peas.
- Boil the eggs and chop.
- Chop the onion.
- Combine all the ingredients in a bowl.
- Season with salt and pepper to taste.
- Add pimento if desired.
F O C GREEN PEA SALAD
The recipe is from a friend of my sister Carol (FOC) and passed along to me. My sister made a triple batch to take into work on "tax day" as part of "bring in a lot of good food so we can at least eat well on April 15th even if we work til 11 pm" celebration.... and said there was a scant 1/2 cup left! (It made the very large Tupperware covered bowl full!) I can't wait to try it as it sounds perfect for spring and summer! (Prep time does not include chill time.)
Provided by Impera_Magna
Categories Vegetable
Time 11m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together vegetables together and set aside.
- In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
- Pour over vegetables and refrigerate over night.
- Stir before serving.
- NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
- NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.
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