Best 4 Broadway Pea Salad Recipes
Indulge in a symphony of flavors with the Broadway Pea Salad, a delightful and vibrant dish that will be the star of any potluck or gathering. This refreshing salad showcases the vibrant green of fresh peas, the sweetness of carrots and red onion, and the crunchy texture of celery, all harmoniously combined in a tangy mayonnaise dressing. Accompanying this classic pea salad recipe are tantalizing variations that cater to diverse palates and dietary preferences. Explore a zesty rendition with a creamy lemon dressing, a lighter version with a tangy vinaigrette, or a delightful vegan option that substitutes mayonnaise with silken tofu. Each recipe offers a unique twist on the beloved Broadway Pea Salad, promising a burst of flavor in every bite.
Here are our top 4 tried and tested recipes!
#1 PEA SALAD MOST REQUESTED!
This is the pea salad everyone begs for at any event or anytime we make it. Easy and so addictive. Most folks are sure there is bacon in the recipe, but there is none needed for the fabulous flavor.
Provided by Janie Hubshman-Edinger
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. Add almonds and onions; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 17.4 g, Cholesterol 8.4 mg, Fat 26.8 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 3.4 g, Sodium 283.5 mg, Sugar 6.4 g
PEA SALAD
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h25m
Yield Makes 4 cups
Number Of Ingredients 9
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.
BROADWAY PEA SALAD
Yield 8 Servings
Number Of Ingredients 9
Steps:
- BROADWAY PEA SALAD From Clinkerdagger 1/2 C mayonnaise 1/2 C sour cream 1 t. white pepper 1 t. kosher salt 4 oz. snow peas, bud and strings removed 3 1/2 pounds frozen baby peas, thawed but not cooked 2 1/2 oz. red onion, 1/4" dice 3 oz. bacon, cooked crisp and chopped 1/4" pieces 5 oz. water chestnuts, sliced Blend together mayonnaise, sour cream, white peper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated. Refrigerate at least 24 hours before serving. Stir twice to redistribute. Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained they will dilute the dressing. Yield: 8 servings
BACON RANCH PEA SALAD
This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn't. It has become a huge hit. You may want to double the recipe if you want any leftovers!
Provided by Susan Sunderman
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
- Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
- In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 18.3 g, Cholesterol 36.4 mg, Fat 25.6 g, Fiber 5 g, Protein 14.1 g, SaturatedFat 7.4 g, Sodium 740.7 mg, Sugar 7.9 g
Tips:
- Use fresh peas. Fresh peas have a sweeter, more delicate flavor than frozen or canned peas.
- Blanch the peas. Blanching the peas helps to preserve their color and flavor.
- Use a variety of vegetables. This will add color, flavor, and texture to the salad.
- Don't overcook the vegetables. Overcooked vegetables will be mushy and bland.
- Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing.
- Serve the salad chilled. This will help to keep the vegetables crisp and refreshing.
Conclusion:
Broadway pea salad is a delicious and refreshing side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover peas. With its colorful vegetables, light dressing, and fresh herbs, this salad is sure to be a hit with everyone who tries it.
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