Name: Pea &#8216;n&#8217; Peanut Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2-1/2 cups frozen peas (about 10 ounces), thawed; 1 cup dry roasted peanuts; 1 cup chopped celery; 6 bacon strips, cooked and crumbled; 1/4 cup chopped red onion; 1/2 cup mayonnaise; 1/4 cup prepared zesty Italian salad dressing

Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. &mdash;Laurinda Nelson, Phoenix, Arizona

Pea &#8216;n&#8217; Peanut Salad

peas (about 10 ounces), thawed

peanuts

celery

bacon strips, cooked and crumbled

red onion

mayonnaise

zesty Italian salad dressing

In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

Delicious! I was worried that putting in the peanuts a few hrs ahead of serving time would make them taste funny, but it was perfect! I used maple bacon and, just before serving, I topped the salad bowl with grated cheddar. This salad reminds me of a 7 layer salad except without the need to make it the day before and doesn’t require a glass bowl as there are no layers to see. It was a hit at the potluck. I also doubled the quantity but only used 3/4 cup mayo and 1/3 + a bit cup zesty Italian.

Very good, but I used half the mayo. I lightly chopped the peanuts & added at last minute so they wouldn't get soggy. And I added a dash of Worcestershire sauce (my go-to seasoning).

I first tasted this recipe when someone else brought it to a church potluck 10 years ago. I loved it... and I dont even like peas! So I asked for the recipe. I make it now at a different church. It is actually requested again and again. People ask me for the recipe now. Definitely a crowd-pleaser! I don't usually take leftovers home. By the way, I follow the recipe as written, no changes. Except I do use dry roasted & SALTED peanuts.

I made this today as the recipe says but left the peas frozen like someone mentioned in the reviews. It is so very good and so different! My husband and I really like it. Thank you for sharing this yummy recipe. It is going to become one of my regulars for the summer.

I like this salad a lot -- it's easy to make and a tasty alternative to macaroni, potato or pasta salad. But, as a note of caution, I would suggest not adding the peanuts until right before serving time. I had leftovers, and the peanuts were a bit soggy the next day.

Made this salad according to directions a few days ago and really like it.  I do think it's a little bland so, the next time I make it I plan to add salt

This only gets 5 stars from me when made right -- LEAVE THE PEAS FROZEN TO SERVE!  I get rock star reviews everywhere I take it!  My dressing is a little different (no onions or bacon, a few different proportions, etc), but the dressing is inconsequential.  The shock and awe is the frozen peas!  Kick it up a mile and try it this way.  Your guests will love you!  Remember to bring copies of the recipe!  You won't have any left when the meal is over, guaranteed.

EXCELLENT! Best served ice cold. Added sharp white cheddar cubes and used low fat Italian dressing and mayo. Also used a bit of salt and pepper. Total hit in our family! Thanks so much for this recipe!

I thought this was great.  I did change it up to make it lower calorie.  I used light mayo and fat free zesty italian dressing and slightly less peanuts.  I also added a can of white beans to make it more hearty and add protein. I ate it first as it was as a salad and then the next day I put it on a whole wheat tortilla as a wrap. I would recommend this!

My Mother's second cousin brought this to a family reunion quite a few years ago and it was extremely well received by a family of great cooks. Both have since passed on but this recipe went home with everyone there and has always been met with raves for its taste, textures, colour and ease of preparation. For large groups I double it. I don't thaw the peas first as I make this ahead of some other dishes and they thaw while waiting to be devoured. I decorate it with red onion rings and sliced radish rounds to play up the red and green colours. Members of my weaving guild always wanted me to bring this to pot lucks (before I moved). Ended up in another weaving guild a few years later and I got raves and recipe requests there as well! It is in with all my family heritage recipes now!

I have made this salad several times, mostly for church potlucks.  I never take much of it home with me.  The Italian dressing is great,  but I've also used whatever I have on hand with great results.

Everyone loves this salad....to change it up a bit, I use Honey Roasted Peanuts.

Wow! What a fun & unexpected salad! I did substitute vidalia onion vinaigrette for the Italian dressing because that's all I had on hand. It still tasted great & I will be making this often. Great summertime dish.

This salad was delicious!  I used salted cashews instead of peanuts and also added some cubed sharp cheddar cheese!  I will make this again and again.

My family and I really liked this salad.  I usually make it without the bacon, so the vegetarians in the family can eat it.  I think it is almost as good without the bacon.

This sounds delightful however I would use cashews in the recipe instead of peanuts. I don't care for the taste of peanuts in my savory food.DDPLoeches to add to your reply, since you don't like raw onions try rehydrating some dehydrated red or white onions, adding them to your recipe. It doesn't take much and You get that good onion flavor without the raw side affects. I don't do raw onions either as it gives me terrible heartburn but the dehydrated onions work perfectly. Even in my soups and stews I just toss in the dried onion. Good stuff.

This idea behind this recipe (peas, peanuts, and bacon, wow!) looked really good, but since I don't like crunchy celery or raw onions, I left them out. I cut the amount of mayonnaise in half because it seemed like way too much, thinking that I would add more after it was mixed if it needed it; it didn't; the ingredients were well covered with dressing. I served it really cold, but not quite frozen, and nobody liked that (someone said, "it makes my teeth hurt, it's so cold!").I ate some of the leftovers a few hours later, after it was up to fridge temperature, and that was better, but my family has told me not to try this again.

I had a salad like this at a potluck years ago and have been looking for a similar recipe ever since. This is fabulous though I may add less mayo next time.

Good. Let it sit awhile before serving to blend the flavors. Will make for fourth of July when I serve several salads. Unique.

I love peas so trying this was a no brainer. I am glad I did. Very flavorful, easy and as others mentioned-make sure you have the recipe on hand because people will be asking for it.

DELICIOUS!  Easy to make!   The peanuts added a WONDERFUL surprising CRUNCHINESS.

This was my contribution to "salad day" at work.  It got rave reviews.  Instead of cooked and crumbled bacon, I used Hormel Real Bacon Bits.  I plan to add some cubed or shredded cheddar cheese the next time I make it.

Pea ‘n’ Peanut Salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Taste of Home Editorial Team

Ingredients

Instructions

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