Raw Pea Salad Recipes
PEA SALAD
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
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.
RAW SNAP PEA SALAD
Serve this light, bright salad for lunch with a piece of grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed, if necessary), sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.
PEA SALAD
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h25m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
- Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.
CUCUMBER & PEA SALAD
A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.
Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
OLD FASHIONED PEA SALAD
My mother-in-law used to make this every summer and I could not get enough of it.
Provided by OhioLadybug
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 12.7 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 209.2 mg, Sugar 5.2 g
PEA SALAD
You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.
RAW PEA SALAD
Make and share this Raw Pea Salad recipe from Food.com.
Provided by Ceezie
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Toss peas, celery, green onions, macadamia nuts and bacon bits together. Whisk together the Garden Court Dressing, sour cream and salt. Stir into salad and enjoy!
Nutrition Facts : Calories 481.4, Fat 39.4, SaturatedFat 12.1, Cholesterol 34.4, Sodium 588, Carbohydrate 26.2, Fiber 8.2, Sugar 9.8, Protein 11.3
SNAP PEA SALAD
Provided by April Bloomfield
Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw Sugar Snap Pea Fat Free Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
- Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.
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