Pickle Pea Salad Recipes

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PEA SALAD



Pea Salad image

It's Easter week, so here's a recipe for a fantastic salad you can serve during the holiday (and all of your spring occasions!). We'll show you how to make the salad right here.

Categories     Easter     spring     comfort food     salad     side dish

Time 15m

Yield 12 servings

Number Of Ingredients 9

1/3 c. sour cream
1 tbsp. mayonnaise
Salt and pepper
1 tbsp. white vinegar
4 c. frozen green peas, almost totally thawed
8 slices bacon, cooked until crisp and chopped
1/2 small red onion, halved and sliced very thin
6 oz. cheddar or American cheese, cut into small cubes
3 tbsp. minced fresh parsley

Steps:

  • Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
  • Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
  • Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

PEA SALAD



Pea Salad image

This is my sisters recipe for Pea Salad, she likes to make it for Thanksgiving and Christmas. Just another note: personally I use mayo instead of the Miracle Whip, but that is our preference. I make this salad at least once a month for the two of us and I use one can of peas, and a small amount of dried onions (raw onions bother my stomach), and just use two eggs. I was also thinking that those new cheddar crumbles would work great in this recipe. Hope you enjoy.

Provided by True Texas

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans English peas
1 small onion, chopped
4 hard-boiled eggs, chopped
1 cup cheddar cheese, grated
dill pickle, chopped
Miracle Whip, enough to make it creamy
salt and pepper, to taste

Steps:

  • Boil eggs and dice in small pieces.
  • Chop onions and cheese.
  • Drain peas and add to onion and cheese.
  • Mix in Miracle Whip, as much as it takes to make creamy. Add salt and pepper.
  • Place all in a 2 quart bowl.

Nutrition Facts : Calories 185.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 120.8, Sodium 124.3, Carbohydrate 16.7, Fiber 5.5, Sugar 6.8, Protein 12.5

PEA SALAD II



Pea Salad II image

This is a colorful and creamy pasta salad with sweet peas and pickles.

Provided by Amanda Wehling

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 1h40m

Yield 7

Number Of Ingredients 12

1 cup macaroni
3 eggs
¼ cup Ranch-style salad dressing
1 teaspoon white sugar
2 teaspoons white wine vinegar
salt to taste
¼ teaspoon ground black pepper
2 cups frozen green peas, thawed
3 green onions, chopped
2 medium sweet pickles, chopped
2 stalks celery, chopped
1 cup shredded Cheddar cheese

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  • In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 20.8 g, Cholesterol 99 mg, Fat 12.4 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 304.5 mg, Sugar 5.5 g

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