Best 20 Green Pea Salad Recipes

GREEN PEA SALAD WITH CHEDDAR CHEESE

Steps:

• Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

GREEN BEAN, CORN AND PEA MARINATED SALAD

Steps:

• Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
• In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
• Remove from heat and pour over the veggies.
• Refrigerate overnight.

GREEN BEAN 'N' PEA SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

QUICK & SIMPLE GREEN PEA & CHEDDAR SALAD

Steps:

• Mix the frozen peas with the mayonnaise and paprika, stir to combine.
• Add the cheese and green onions and stir until the cheese and onions are coated with the mayonnaise.
• Garnish with a sprinkle of paprika and enjoy.

GREEN PEA SALAD

Steps:

• In a colander, rinse frozen peas in cold water until thawed. Drain, and transfer to a large salad bowl.
• Add water chestnuts, tomatoes, onion, and sweet pickles; mix well.
• In a small bowl, mix together mayonnaise and a little pickle or lemon juice. Do not make the mixture to soupy. Pour over vegetables, and gently stir to coat.

GREEN PEA SALAD

Steps:

• Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.

GREEN PEA SALAD FOR 2

Steps:

• Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water., In a small bowl, combine the broccoli, cauliflower, peas, celery and onion. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews.

SERENDIPITY BACON AND GREEN PEA SALAD WITH RANCH DRESSING

Steps:

• Boil the green peas for one minute then drain and rinse with cold water to stop the cooking process. Drain again and set aside.
• In a large salad bowl, combine the cooked peas, bacon, red onion, ranch dressing and cheese.
• Chill.

ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI

Steps:

• Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.
• Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
• While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.
• To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.
• Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.
• These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
• Tips
• Substitute frozen peas for fresh. Follow the recipe to blanch them.
• Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
• Nutrition Information
• Serving size: 1 serving
• Calories: 123
• Fat: 6g (41.8% calories from fat)
• Cholesterol: 45mg
• Sodium: 213mg
• Total Carbohydrate: 14g
• Dietary Fiber: 1g
• Protein: 4g

GREEN BEANS, CORN, AND PEA SALAD

Steps:

• Whisk together first 5 ingredients in a large bowl. Add remaining ingredients, toss to coat. Cover and chill at least two hours or up to 8 hours. Stir before serving.

GREEN PEA AND PASTA SALAD

Steps:

• 1. Rinse, drain, and thaw peas in a colander. While peas are thawing, cook pasta to al dente stage; drain and rinse pasta in cold water.
• 2. Gently toss together the peas, pasta, bacon, onion, cheese, and eggs (if used) in a large mixing bowl.
• 3. Combine dressing ingredients in a small mixing bowl. Fold dressing gently into peas, combining well. Turn mixture into a clear glass serving dish, cover with plastic wrap, and refrigerate until serving time, at least 30 minutes.
• 4. We used to make this with Velveeta cheese, but I find it difficult to work with due to its softer texture. You can also use mild cheddar, Swiss cheese, block American, or even pepper Jack. My family loves the sharp cheddar. You can also use shredded cheese if it's more convenient. I do like the small cubes cut the size of the peas, just for presentation.

GREEN PEA SALAD WITH CHEESE

Steps:

• In a large bowl, mix together mayonnaise, salt, pepper, red (or green) pepper, celery and pickles until combined. Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves.

SNOW PEA AND GREEN BEAN SALAD

Steps:

• In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste. In a large saucepan of boiling salted water cook the green beans for 4 minutes, add the snow peas, and cook the vegetables for 30 seconds. Drain the vegetables, transfer them to a bowl of ice and cold water to stop the cooking, and drain them. Pat the vegetables dry between several thicknesses of paper towels and in a bowl toss them with the sunflower seeds and the dressing.

GREEN PEA AND HAM SALAD

Steps:

• Mix peas, ham, Cheddar cheese, mayonnaise, onion, and Dijon mustard in a large bowl. Cover and refrigerate at least 2 hours before serving.

CUCUMBER TOMATO AND GREEN PEA SALAD

Steps:

• Quarter Roma tomatoes and deseed them with a spoon. Peel Cucumbers cut lenthwise in half, desseed them with a spoon,and slice into 1/4 pieces. Finely slice red onion. Put frozen peas in collander and rinse with cold water until thawed. Add all of these ingredients into a large bowl. In a small bowl stir and desolve sugar into the rice wine vinerger. Add pepper and dried dill weed to vinerger mixture. ( can use fresh dill too ) Pour rice wine vinerger mixture over salad and marinate in refrigerator for several hours before serving. Best when using home grown tomatoes and cucmbers.

GREEN PEA SALAD (VEGETARIAN)

Steps:

• 1. Thaw peas under running water in strainer,rinse...spin dry if you have a salad spinner or use paper towel to blot dry
• 2. put peas into a large bowl that has a lid
• 3. dice onions,chop eggs and dill.
• 4. add sour cream,mayo and ranch dressing
• 5. add onions,eggs and dill to peas...mix well
• 6. You can add a can of tuna and a pound of elbow pasta to make this a meal instead of just a side dish.
• 7. ENJOY!

MACARONI & GREEN PEA SALAD

Steps:

• Mix all ingredients and chill or serve warm.

F O C GREEN PEA SALAD

Steps:

• Mix together vegetables together and set aside.
• In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
• Pour over vegetables and refrigerate over night.
• Stir before serving.
• NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
• NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.

GREEN PEA AND CASHEW SALAD RECIPE - (4.4/5)

Steps:

• In small bowl, combine sour cream, mayonnaise and dressing mix. In large bowl, mix peas, bacon, celery, onion, pepper and water chestnuts. Pour dressing over all, stir together and chill. Just before servings, stir in cashews. Note: More or less of the dressing mixture as you wish.

GREEN PEA SALAD WITH LOTS OF CRUNCH

Steps:

• 1. Chop all ingredients celery through cashews and place them in a bowl with the thawed peas.
• 2. Combine the sour cream and ranch dressing well and then gently toss the salad. Serve cold or bring to room temperature just before serving.
• 3. Optional items to add: bacon bits, hard-boiled eggs and feel free to substitute any other nut for the cashews.