Pea Salad With Smoked Almonds Recipes

#1 PEA SALAD MOST REQUESTED!

Steps:

• Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. Add almonds and onions; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

GARDEN SALAD WITH SMOKED ALMOND DRESSING

Steps:

• Place lettuce on large platter and scatter veggies across the top. Put the garlic, almonds, sun dried tomatoes, cilantro, mint and vinegar in food processor and turn it on - if you have trouble getting the dressing going, add a splash (2 tablespoons) of water then stream in extra-virgin olive oil. Process the dressing then season it with black pepper, to taste, and pour evenly over the salad and serve.

OLD FASHIONED PEA SALAD

Steps:

• Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.

PEA SALAD WITH ALMONDS

Steps:

• Rinse and thaw peas.
• Rinse and cut water chestnuts into quarters.
• Put both peas and chestnuts in medium size bow.l.
• Melt butter in small saute' pan, add almonds and saute till light brown.
• Remove from heat and let cool.
• Once cool add almonds to peas and water chestnuts; add mayonnaise, sour cream and sugar.
• You may want to add more sugar according to your own taste.
• Serve immediately or keep refrigerated till needed.

PEA SALAD WITH SMOKED ALMONDS

Steps:

• Combine the frozen peas, green onions, almonds, & water chestnuts.
• In seperate bowl, mix together the mayonnaise and curry pwder.
• Gently stir the mayonnaise mixture into the peas.
• Add salt & freshly ground pepper to taste.

PEA SALAD WITH SMOKED ALMONDS

Steps:

• Combine ingredients and enjoy!

PEA SALAD

Steps:

• In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
• In a large bowl, stir together the chicken, 1/2 cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
• Put the almonds on a small plate and spread the edges of the rounds with the remaining 1/2 cup mayonnaise to coat well. Roll the edges in the almonds.
• Do ahead
• The SANDWICHES may be made 2 hours ahead, wrapped in plastic wrap, and chilled.