Best 9 Pea Salad Ii Recipes

PEA SALAD

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.

PEA SALAD II

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Whisk together the salad dressing, sugar, vinegar, salt and pepper.
• In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.

OLD FASHIONED PEA SALAD

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.

PEA SALAD

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.

BLACK-EYED PEA SALAD

Steps:

• In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

ENGLISH PEA SALAD II

Steps:

• Drain English peas; cut cheese in small squares.
• Dice onion.
• Add bacon bits; cut celery in small pieces.
• Cut bell pepper in small pieces.
• Add Worcestershire sauce, mayonnaise, salt and pepper.
• Mix together and refrigerate.

PEA SALAD

Steps:

• In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

CHILLED GREEN PEA SALAD W. DILL II

Steps:

• Place frozen peas into a colander in the sink & run under luke warm water over them until completely thawed, then drain thoroughly. Combine peas & chopped green onions (reserve about 1 tablespoons Of the dark green portion of the chopped green onion to dress salad with before serving).
• In a separate bowl, combine the sour cream, mayo, pinch of sea salt, black pepper, dill weed, lemon juice, chives & hot sauce well. Add the sour cream mixture to the peas & onions, as well as adding the shredded cheese - mix until equally combined. Cover salad & refrigerate for a minimum of 1 hour. Upon serving the salad, sprinkle a handful more of the cheese along with the remaining chopped green onion & serve. Recipe can be made a day prior to serving - serve well chilled.

PEA SALAD II

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Whisk together the salad dressing, sugar, vinegar, salt and pepper.
• In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.