Pea Salad With Bacon And Eggs Recipes

BACON PEA SALAD

Steps:

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

BACON PEA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

PEA SALAD WITH BACON AND EGGS

Steps:

• Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.
• Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.
• Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
• Pour off all but 1 tablespoons fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes.
• Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.

BLACK-EYED PEA SALAD WITH CANADIAN BACON

Steps:

• Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
• Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
• Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

PEA AND BACON SALAD WITH FRENCH DRESSING

Steps:

• For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
• For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
• Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
• Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.

BACON RANCH PEA SALAD

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
• Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
• In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

CREAMY PEA SALAD WITH BACON

Steps:

• In a bowl, combine the first six ingredients; mix well. Add peas; toss to coat. Refrigerate for at least 1 hour before serving.