pea salad

Fresh, vibrant, crunchy and delicious Sugar Snap Pea Salad with a fresh and zingy lemon, mustard, garlic vinaigrette. It makes a great warm-weather side or light meal.

Sugar Snap Pea Salad

lemon (, juice only)

Dijon mustard

white wine vinegar

garlic

black pepper

salt

beans

oz (425 g) sugar snap peas

dill (, chopped (thick stems removed))

To a small bowl or jar, add the lemon juice, mustard, vinegar, garlic, olive oil, pepper and salt. Whisk to combine or pop a lid on the jar and give it a good shake.

Drain and rinse the beans and add to a large bowl.

Wash and chop the sugar snap peas into bite sized pieces (I cut mine in half or into 3 pieces if they were quite big) and add them to the bowl with the beans.

Chop the dill into small pieces and add to the beans and peas.

Pour over the vinaigrette and toss to combine. If you have time, leave it to sit for about 15 minutes before serving so the flavours can blend.

A wonderful way to use seasonal spring vegetables to make an elegant salad that goes with just about everything! This salad combines asparagus, snow peas, peas, cos (romaine). We then add goats cheese for creamy and tangy pops to take it up another notch. You could easily substitute with feta (preferably soft Danish Feta) or if you prefer milder cheese, dollops of fresh mozzarella, bocconcini or fresh ricotta would work beautifully. Or leave the cheese out altogether if you&#039;re being truly virtuous!

Spring Salad with Goats Cheese

(24 spears) asparagus (,

head baby gem

peas ((Note 3))

goats cheese

(loosely packed) fresh mint leaves, (, roughly torn)

lemon

tbsp (30 milliliters) lemon juice

tbsp (90 milliliters) extra virgin olive oil

salt and pepper

Bring a large pot of water to the boil.

Add snow peas to pot, boil for 1 1/2 minutes.

Add the asparagus spears, boil for another 1 1/2 minutes.

Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.

Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.

Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It&#039;s important to dry vegetables, otherwise it dilutes the dressing and it won&#039;t stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)

Split the larger baby cos leaves down the middle, use the small ones whole.

Cut asparagus stems in half on a slight angle.

Shake Dressing ingredients in a jar.

Combine vegetables in a bowl, dress and toss.

Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately!

This Southern Pea Salad is cool, crisp, creamy and packed full of sweet flavors and healthy ingredients! It's a crowd-pleasing, easy side dish recipe for all of your spring and summer gatherings.&nbsp;

Southern Pea Salad

yellow bell pepper (finely chopped)

Cheddar cheese

mayonnaise

plain Greek style yogurt

basil

Tablespoon finely diced red onion

pimiento

apple-cider vinegar

sugar

pepper

peas

In a large bowl, combine all ingredients except peas. Mix well.

Stir in peas until completely coated with dressing.

Cover and refrigerate salad for at least 3-4 hours. Serve at room temperature.

Bacon and Pea Summer Salad

(14-ounce) pouches Libby’s® Sweet Peas Vegetable Pouches, drained

red onion, thinly sliced

(2.8-ounce) package crumbled cooked bacon ((about 2/3 cup))

(8-ounce) block colby jack cheese, cubed

apple cider vinegar

In a large bowl, add the peas, onion, bacon, and cheese. &nbsp;In another smaller bow, whisk together the mayo, vinegar, and black pepper. &nbsp;Pour the dressing over the other ingredients and stir gently to coat. &nbsp;Serve immediately or store in the fridge for a few hours, if necessary. &nbsp;

This easy green Pea Salad is an old fashioned classic recipe served cold and enjoyed all year round. Made with bacon, cheddar cheese, red onions, and a sweet dressing, all in one bowl and in only 15 minutes!

Classic Pea Salad

sour cream

peas (, thawed)

red onion

cheddar cheese ((approximately the same size as the peas))

bacon (, cooked crispy and crumbled)

Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine.

Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely.

Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.

Easy Pea Salad

(16-ounce) bag frozen peas (or fresh*)

1 (0.4 to 1.0 -ounce) packet buttermilk ranch dressing mix

Allow peas to thaw and rinse under cold water in colander. Drain well and spread out on a rimmed sheet pan lined with paper towels to absorb excess moisture.

In a medium bowl, stir together the mayonnaise and ranch dressing mix. Add the peas, ham, and onion and fold together to coat. Refrigerate until serving.

A classic mayonnaise based salad to serve at your next family lunch.

Classic Pea Salad with Bacon

Frozen Peas (thawed)

Mayonnaise

Sour Cream

White Vinegar

Bacon (crispy)

Red Onion (chopped)

Cheddar Cheese (chopped into small cubes)

Parsley (fresh)

Salt (to taste)

Pepper (to taste)

Prep for this salad by cooking eight pieces of crispy bacon, chopping onion, chopping cheddar cheese and thawing peas.

Combine dressing ingredients (sour cream, mayonnaise, salt and pepper and vinegar) in a bowl, whisk to combine.

Add peas, bacon, cubed cheese, onion and parsley. Stir to combine, making sure all the salad is coated with dressing.

Refrigerate before serving.

A delicious spring recipe made with petite peas, crisp bacon, toasted slivered almonds, buttery cheddar an herby ranch-like dressing. It&#39;s a classic recipe with upgraded flavor!

Pea Salad

lemon juice

Tbsp finely chopped fresh parsley

chives

Tbsp chopped fresh dill

garlic powder

Salt (and black pepper)

frozen petite peas, (thawed)

bacon, (cooked until crisp and chopped)

slivered almonds, (toasted)

In a small mixing bowl whisk together sour cream, mayonnaise, lemon juice parsley, chives, dill, garlic powder, while seasoning with salt and pepper to taste.

To a large mixing bowl add peas, bacon, cheese, almonds and dressing mixture. Gently toss everything together.

Store up to 1 day in the fridge.

Top 8 pea salad recipes from across the web

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Top Tags

Sugar Snap Pea Salad

Spring Salad with Goats Cheese

Southern Pea Salad

Bacon and Pea Summer Salad

Classic Pea Salad

Easy Pea Salad

Classic Pea Salad with Bacon

Pea Salad

Top 8 pea salad recipes from across the web

The most viewed pea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Snap Pea Salad

Spring Salad with Goats Cheese

Southern Pea Salad

Bacon and Pea Summer Salad

Classic Pea Salad

Easy Pea Salad

Classic Pea Salad with Bacon

Pea Salad

The most viewed pea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine