Crunchy Corn And Pea Salad Recipes

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CRUNCHY SNAP PEA POPCORN SALAD

Provided by Molly Yeh

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14



Crunchy Snap Pea Popcorn Salad image

Steps:

  • Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.)
  • Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty).
  • Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

1/3 cup popcorn kernels
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning, for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

LIGHT AND CRUNCHY PEA SALAD

Radishes and water chestnuts put the crunch in this appealing salad that's draped in a light mayonnaise dressing. Barbara Kopfmann of West Bend, Wisconsin shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9



Light and Crunchy Pea Salad image

Steps:

  • In a large bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 358mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup diced radishes
1/2 cup diced sweet red pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 teaspoon dill weed
1/2 teaspoon garlic salt
1/2 teaspoon poppy seeds

QUICK CRUNCHY PEA SALAD

Frozen peas are a handy base for this good-tasting salad. It's also a great dish for a potluck because it can be made ahead. Everyone enjoys this when I serve it.-Mary Reid Fisher, Brownwood, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7



Quick Crunchy Pea Salad image

Steps:

  • In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving.

Nutrition Facts :

1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1 cup thinly sliced celery
1/2 cup sliced green onions
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon seasoned salt, optional

CRUNCHY PEA AND WATER CHESTNUT SALAD

Great fresh-tasting salad.

Provided by candygrama

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12



Crunchy Pea and Water Chestnut Salad image

Steps:

  • Place frozen peas in a colander; rinse under hot water to thaw. Drain.
  • Mix peas, carrots, water chestnuts, and green onions together in a bowl.
  • Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
  • Stir mayonnaise into salad just before serving.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 22.6 g, Cholesterol 5.2 mg, Fat 15.1 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 408.1 mg, Sugar 8 g

1 (10 ounce) package frozen peas
1 cup shredded carrots
1 (8 ounce) can sliced water chestnuts, drained
2 green onions, sliced
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 clove garlic, smashed
1 teaspoon white sugar
1 teaspoon paprika
1 teaspoon dry mustard
¼ cup mayonnaise

SHOEPEG CORN AND BABY PEA SALAD

This colorful salad recipe came from my mother-in-law and is a family favorite. I've shared it with friends over the years. It's delicious at a potluck, packed in lunches, at barbecues and more. It keeps in the frigerator for a good week. There are other versions out there, but my dressing had less oil and I use Splenda to cut down on the sugar, but you can use regular sugar if you like. Cooking time includes 2 hours for refrigeration.

Provided by Pam-I-Am

Categories     Lunch/Snacks

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11



Shoepeg Corn and Baby Pea Salad image

Steps:

  • In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
  • In a seperage jar or bowl, mix together dressing ingredients.
  • Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
  • While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
  • Serve cold with a slotted spoon.
  • Pour dressing.

Nutrition Facts : Calories 179.6, Fat 7.5, SaturatedFat 0.6, Sodium 97.3, Carbohydrate 25.4, Fiber 4.9, Sugar 10.8, Protein 4.8

1 large green pepper, seeded and chopped
1 1/2 cups celery, chopped
1 (15 ounce) can baby green peas, Drained (Le Sesueur brand)
1 cup green onion, chopped
1 (4 ounce) jar diced pimentos, drained
1 (11 ounce) can white shoepeg corn, drained (Green Giant Brand preferred)
1/2 cup apple cider vinegar
1/4 cup sugar (or substitute Splenda)
1/4 cup canola oil
1/4 teaspoon salt
1 teaspoon dried dill

HIDDEN VALLEY RANCH CRUNCHY PEA SALAD

I've had this recipe for several years and its always a crowd pleaser. I got the recipe out of a woman's magazine.

Provided by Anita Harris

Categories     Cauliflower

Yield 6 serving(s)

Number Of Ingredients 7



Hidden Valley Ranch Crunchy Pea Salad image

Steps:

  • Combine all ingredients except bacon; mix well and chill for several hours.
  • Just before serving sprinkle with crumbled bacon.

1 (10 ounce) package frozen baby peas, thawed
1 cup diced celery
1 cup chopped cauliflower (optional)
1/4 cup diced green onion
1 cup chopped cashew nuts
1 cup prepared ranch dressing
3 -5 slices cooked bacon, crumbled

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