PEA SALAD RECIPE RECIPES

Name: Pea 'n' Peanut Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 2-1/2 cups frozen peas (about 10 ounces), thawed; 1 cup dry roasted peanuts; 1 cup chopped celery; 6 bacon strips, cooked and crumbled; 1/4 cup chopped red onion; 1/2 cup mayonnaise; 1/4 cup prepared zesty Italian salad dressing

PEA 'N' PEANUT SALAD RECIPE: HOW TO MAKE IT

Pea 'n' Peanut Salad Recipe: How to Make It image

Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. —Laurinda Nelson, Phoenix, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2-1/2 cups frozen peas (about 10 ounces), thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

Nutrition Facts : Calories 579 calories, FatContent 48g fat (7g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 957mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 17g protein.

VIBRANT BLACK-EYED PEA SALAD RECIPE: HOW TO MAKE IT

Vibrant Black-Eyed Pea Salad Recipe: How to Make It image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories Appetizers Lunch Side Dishes

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic exchanges 1 starch

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Calories 0 per serving

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PEA 'N' PEANUT SALAD RECIPE: HOW TO MAKE IT

Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. —Laurinda Nelson, Phoenix, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 579 calories per serving

In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

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2. 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.

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