CREAMY PEA SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can prepare this pea salad ahead of time, so it's ideal when you're having company for dinner. —Debra Hartze, Zeeland, North Dakota
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.
Nutrition Facts : Calories 322 calories, FatContent 28g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 342mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
CREAMY DILLED CUCUMBER SALAD RECIPE: HOW TO MAKE IT
This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "creamy pea salad recipes"
BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
BEST PEA SALAD RECIPE - HOW TO MAKE PEA SALAD
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish, salad
- 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.
CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 272 calories per serving
- First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
- Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.
SEVEN LAYER SALAD RECIPE WITH CREAMY DRESSING
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category main dish, salad
- In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill. Cover and refrigerate for up to 8 hours. Toss just before serving.
CRUNCHY PEA SALAD RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
Total Time 15 minutes
Cuisine American
Calories 0 per serving
In a large bowl, combine the peas, celery, cauliflower, cashews, green onions and dressing; chill covered for at least 1 hour.
SEVEN LAYER SALAD RECIPE WITH CREAMY ... - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 5
Total Time 30 minutes
Category main dish, salad
- In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill. Cover and refrigerate for up to 8 hours. Toss just before serving.
CRUNCHY PEA SALAD RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
Total Time 15 minutes
Cuisine American
Calories 0 per serving
In a large bowl, combine the peas, celery, cauliflower, cashews, green onions and dressing; chill covered for at least 1 hour.
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