RECIPE FOR PEA SALAD WITH CHEESE RECIPES

EASY PEA SALAD RECIPE | ALLRECIPES

Easy Pea Salad Recipe | Allrecipes image

This is a really simple side dish featuring peas and cheese. I double the recipe and take it to many family gatherings.

Provided by Tresa Raymer

Categories Green Pea Salad

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (15 ounce) can peas, drained
4 ounces Cheddar cheese, cubed
2 tablespoons finely chopped sweet onion
1 tablespoon sugar
¼ cup creamy salad dressing, e.g. Miracle Whip ™

Steps:

In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 227.3 calories, CarbohydrateContent 15.8 g, CholesterolContent 34.8 mg, FatContent 13.7 g, FiberContent 3.3 g, ProteinContent 10.6 g, SaturatedFatContent 6.5 g, SodiumContent 498.4 mg, SugarContent 8.7 g

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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