Green Peas And Golden Cheese Salad Recipes

QUICK & SIMPLE GREEN PEA & CHEDDAR SALAD

Steps:

• Mix the frozen peas with the mayonnaise and paprika, stir to combine.
• Add the cheese and green onions and stir until the cheese and onions are coated with the mayonnaise.
• Garnish with a sprinkle of paprika and enjoy.

GREEN PEA SALAD WITH CHEDDAR CHEESE

Steps:

• Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

GREEN SALAD WITH BAKED GOAT CHEESE

Steps:

• Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,

PEA 'N' CHEESE SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

SUMMER GREEN PEA SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;

GREEN PEAS WITH CHEESE AND HERBS

Steps:

• In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
• In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.

PASTA SALAD WITH GREEN PEAS, RED PEPPERS, AND CHEDDAR

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
• Toss the pasta and peas with the remaining ingredients. Serve at once.
• menu suggestions
• I love this with Red and Green Cashew Butter Wraps (page 153).
• This is also a great companion to veggie burgers with all the fixings-lettuce, tomato, vegan mayonnaise, and mustard-for a carefree meal.
• nutrition information
• Calories: 350
• Total Fat: 17g
• Protein: 8g
• Carbohydrates: 40g
• Fiber: 5.5g
• Sodium: 350mg

GREEN PEA SALAD, EASY AND LIGHT!

Steps:

• Rinse peas under cold water (to quick thaw); drain.
• Mix all the ingredients; cover and refrigerate for 2 hours(to blend flavors).
• (Serving size about 3/4 c.).

VANIA'S GREEN PEA SALAD

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook and stir onion in the hot oil until softened, 1 to 2 minutes. Stir tomato, peas, tomato sauce, and tuna into onion; continue cooking until warm, 3 to 4 minutes; season with salt and black pepper.