Pea Salad Recipes???

Does anyone have a good pea salad recipe?Pea Salad Recipes???
Creamy Pea Salad





2 (16 ounce) packages frozen peas, thawed


1/2 cup diced cheddar cheese


1/2 cup diced mozzarella cheese


1 medium onion, chopped


1 cup mayonnaise or salad dressing


salt and pepper


4 slices bacon, cooked and crumbled





In a bowl combinethe peas,cheeses,onion,mayonnaise,salt and pepper,mix well.


Refrigerate until served.Pea Salad Recipes???
This is a delicious Salad if you like black eyed pea





Black-Eyed Peas Salad with Basil Dressing





INGREDIENTS:


3 cups canned or cooked black-eyed peas (2 15-ounce cans, drained)


1/4 teaspoon salt


1/2 cup finely chopped onion


1/2 cup finely chopped celery


1 small sweet red bell pepper, seeded and finely chopped


.





Basil Dressing


1/4 cup cider vinegar


3 tablespoons chopped fresh basil, or 1 teaspoon dried


2 to 3 medium cloves garlic, crushed


1 1/2 teaspoons sugar


1/4 teaspoon freshly ground black pepper


1/4 teaspoon salt


1 cup olive oil


fresh basil or parsley for garnish








PREPARATION:


In a serving bowl combine black-eyed peas, 1/4 teaspoon salt, chopped onion, celery, and green pepper. Set aside.


In a small bowl or other container, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper.


Gradually whisk in the oil until the dressing is well blended. You can use a blender for this step, if desired.


In a medium bowl, combine the black-eyed peas, the chopped onion, celery, bell pepper, and basil dressing. Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight. Serve with a garnish of fresh parsley or basil, if desired. Serve about 6








ANOTHER ONE





Cold Pea Salad





Ingredients:


1 (17 ounce) can English peas


2 tablespoons chopped celery


1 tablespoon chopped onion


2 tablespoons chopped green pepper


1 teaspoon pimento, chopped


1 tablespoon sweet pickle relish


2 tablespoons sharp cheddar cheese, diced


1 egg, hard boiled and chopped


1 1/2 tablespoon mayonnaise





Directions





Combine next 6 ingredients and mix well. Add peas, eggs and mayonnaise and mix gently. Chill throughly. You can increase the amount of celery, onion, green pepper, pimento, relish and mayonnaise to suit your taste.





This recipe for Cold Pea Salad serves 6
Terry's Pea Salad








STEP 1


Ingredients:


1 can peas


1 can string beans


1 tsp


1 slice cut up onions to taste


2 celery stalks, cut up








STEP 2 - Sweet and sour dressing on top:


1 cup sugar


1 cup vinegar


1/2 cup vegetable oil


1 garlic clove, finely chopped


1 tsp. paprika





Combine all ingredients for Step 1. Set aside.


Step 2, Sweet and Sour Dressing, mix and blend together until sugar is well dissolved. Pour over Pea Salad mixture. Refrigerate and let stand overnight. Keeps a long time. The longer it marinates, the better it tastes!





You will find this and more like this in my cooking group:


http://groups.yahoo.com/group/Cookingwit鈥?/a>
I use these 2 all the time.....





~~ PEA SALAD





1 (No. 2) can English peas


1 c. cheddar cheese cut in small squares


1 sm. onion, chopped fine


2 boiled eggs, chopped


1 sm. jar pimento, chopped


3 slices bacon fried crisp and crumbled


2 tbsp. salad dressing





Mix all ingredients together except bacon. Crumble bacon on top and stir lightly.


-------





~~Crunchy Pea Salad





8 slices bacon ( or use bacon bits)


1 (10 ounce) package frozen green peas, thawed and drained


1/2 cup chopped celery


1/2 cup chopped green onions


2/3 cup sour cream


1 cup chopped cashews


salt and pepper to taste


DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.


Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.





Hope this helps...
CRUNCHY PEA SALAD





10 oz. fresh or frozen peas


1 c. diced celery


1 c. chopped cauliflower


1/4 c. diced green onion


1 c. chopped cashews


1/4 c. crisp cooked crumbled bacon


1/2 c. sour cream


1 c. prepared Hidden Valley Ranch salad dressing


1/2 tsp. Dijon mustard


1 sm. clove garlic, minced





Rinse peas in hot water or steam, if fresh; drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss gently. Chill. Serves 4.
8 slices bacon


1 bag frozen petite green peas, thawed and drained


1/2 c chopped celery


1/2 c chopped green onions


2/3 c sour cream


1 tsp curry powder (or more to taste)


1 cup cashews





Cook bacon, drain and crumble. Mix all ingredients but bacon and cashews. Chill. Add bacon and cashews just before serving.
Bacon Bacon Pea Salad








Ingredients


1 Tbsp. Bacon Bacon鈩?


1 tsp. Onion Onion鈩?


15 oz. can drained peas


1 peeled, chopped hard boiled egg


2 Tbsp. mayonnaise


1 Tbsp. chopped celery





Directions


Combine all ingredients; blend well. Chill 2 hours. Makes 4 servings.


for more great recipes





http://tastefullysimple.com/web/dgoodacr鈥?/a>
Thaw a bag of frozen peas under cold running water. Drain them well. Add a finely chopped small onion and a small jar of pimentos. also finely chopped. Use any good Italian or oil and vinegar dressing, along with a little of the oil from the pimentos. Fast and easy and good! Let ir chill well before you serve it.
Both of these are real good.





Pesto Pea Salad Copyright, 2004, Ina Garten, All Rights Reserved


Show: Barefoot Contessa


Episode: Frozen Treats





http://www.foodnetwork.com/food/recipes/鈥?/a>





2 cups of frozen peas


2 tablespoons pignolis, toasted (see note)


2 1/2 cups baby spinach leaves


4 tablespoons pesto, recipe follows





Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.


To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.


Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.





Pesto:


1/4 cup walnuts


1/4 cup pignolis


3 tablespoons diced garlic (9 cloves)


5 cups fresh basil leaves, packed


1 teaspoon kosher salt


1 teaspoon freshly ground pepper


1 1/2 cups good olive oil


1 cup freshly grated Parmesan


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.








Garden Pea Salad Recipe courtesy Paula Deen


Show: Paula's Home Cooking


Episode: Scooter Club





http://www.foodnetwork.com/food/recipes/鈥?/a>





1 (15-ounce) can very young early peas (recommended: Lesueur)


1/4 cup chopped onions


2 boiled eggs, crumbled


Salt and freshly ground pepper


2 to 3 tablespoons mayonnaise


Chopped pimento, optional





In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. This recipe is easily doubled or tripled.