PEA SALAD RECIPE WITH BACON 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.

BEST PEA SALAD RECIPE - HOW TO MAKE PEA SALAD

Best Pea Salad Recipe - How to Make 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.

Provided by Ree Drummond

Categories main dish salad

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 9

Ingredients

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.

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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.

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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
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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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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.

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