Colorful Pea Salad Recipes

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COLORFUL PEA SALAD

Was looking for a pea salad recipe that didn't include bacon. Not that I have any issues with bacon, but wanted something different. Cook time is actually the refrigeration time.

Provided by Gadgetsmidnight

Categories     < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14



Colorful Pea Salad image

Steps:

  • In a large bowl add frozen peas and frozen corn. Cover with warm water and let set 10 minutes. (you are not try to cook them, but just defrost).
  • Meanwhile, chop your onions and peppers.
  • Drain corn and peas and put them back in the bowl.
  • Add the chopped onion, peppers and cheese and stir to combine.
  • In a separate small bowl mix together the mayo, sour cream and spices. You can always add additional spices after the pea salad has had a chance to set in the refrigerator for a couple of hours.
  • Mix the "dressing" with the peas. Place in refrigerator for a minimum of 2 hours.
  • Taste test before serving and add additional spices as you see fit.

Nutrition Facts : Calories 197.5, Fat 10.8, SaturatedFat 6.4, Cholesterol 30.7, Sodium 257.1, Carbohydrate 16.4, Fiber 4.3, Sugar 6.3, Protein 9.8

1 lb frozen peas
1/2-3/4 cup frozen sweet whole kernel corn
1/2 cup finely chopped onion (I used Vadalia, but any sweet onion would work)
1/2 cup chopped red bell pepper
1/4 cup chopped orange bell pepper
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup real mayonnaise
1/2 cup sour cream
2 teaspoons dill weed
1/2 teaspoon seasoning salt
1/2 teaspoon fresh ground pepper
1/4-1/2 teaspoon garlic powder (I use the granular type)
1 tablespoon half-and-half

COLORFUL PEA SALAD

A light buttermilk and herb dressing coats this colorful combination of vegetables. From Taste of Home's Quick Cooking Annual Recipes 2000 (Prep time includes refrigeration)

Provided by papergoddess

Categories     Vegetable

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 12



Colorful Pea Salad image

Steps:

  • In a saucepan, cook carrots for in water 2 minutes.
  • Add peas; cook 5 minutes.
  • Drain; rinse with cold water and drain again.
  • Place in bowl; add celery, cheese and onion.
  • Combine remaining ingredients and pour over pea mixture; toss to coat.
  • Refrigerate for at least 1 hour.

Nutrition Facts : Calories 50.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.5, Sodium 80.6, Carbohydrate 9.1, Fiber 2.9, Sugar 3.8, Protein 3.1

2 medium carrots, chopped
1 (16 ounce) package frozen peas
1 celery rib, thinly sliced
1/4 cup reduced-fat mozzarella cheese, shredded (or you could use cheddar)
2 green onions, sliced
3 tablespoons buttermilk
1 tablespoon plain yogurt
1 1/2 teaspoons fat-free mayonnaise
1/2 teaspoon cider vinegar or 1/2 teaspoon red wine vinegar
1/2-1 teaspoon dried basil
1/4 teaspoon sugar
1/8 teaspoon pepper

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