DITALINI AND PEAS
Steps:
- Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.
YUMMY SUMMER PEA SALAD
Yummy summer salad!
Provided by TabbyKat
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 22.1 g, Cholesterol 48.3 mg, Fat 35 g, Fiber 3 g, Protein 15.3 g, SaturatedFat 9.8 g, Sodium 649.7 mg, Sugar 12.9 g
GREEN PEA SALAD
Light sour cream and bottled Ranch salad dressing keep this salad easy to prepare. Bacon and cashews punch up the flavor and broccoli, cauliflower and peas make it a nutritious part of any meal. -Helen Suter of Golconda, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.
Nutrition Facts :
SUMMER GREEN PEA SALAD
Provided by Food Network
Yield 6 servings (about 5 1/2 cups)
Number Of Ingredients 10
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.;
LUBY'S CAFETERIA GREEN PEA SALAD
From the Luby's Cafeteria 50th Anniversary Cookbook for fans of cafeteria cuisine. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time.
Provided by Molly53
Categories Vegetable
Time 17m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine all ingredients. Toss lightly to coat evenly.
- Cover and refrigerate at least 2 hours.
Nutrition Facts : Calories 225.4, Fat 9.9, SaturatedFat 3.8, Cholesterol 18.6, Sodium 299.7, Carbohydrate 25.6, Fiber 6.7, Sugar 9.8, Protein 9.9
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