Pea Corn Salad Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
• Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

Steps:

• Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
• Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
• Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.

Steps:

• dice all veggies, add to drained corn and peas.
• combine together oil, sweetner, and vinegar.
• combine all ingredients in large bowl, mix completely refrigerate and serve chilled!

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.