Time 40m Yield 4 servings Number Of Ingredients 16 Steps:
Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside. Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath. Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds. In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain. Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
Time 1h5m Yield 4 Number Of Ingredients 5 Steps:
In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.
Time 8h15m Yield 20 Number Of Ingredients 7 Steps:
Stir together salad dressing and sugar in a large salad bowl or 9x13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish. Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese. Chill for at least 8 hours or overnight to blend flavors.
Time 1h10m Yield 6 Number Of Ingredients 5 Steps:
Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.
Time 15m Yield 10 Number Of Ingredients 5 Steps:
Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. Add almonds and onions; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.
Time 5m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Rinse peas under cold water (to quick thaw); drain. Mix all the ingredients; cover and refrigerate for 2 hours(to blend flavors). (Serving size about 3/4 c.).
Time 1h5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Allow peas to set at room temperature to thaw, about 30 minutes. Add remaining ingredients to thawed peas, chill for 2 hours or overnight. Serve on lettuce leaves or in wedged tomatoes.
Time 4h25m Yield Makes 4 cups Number Of Ingredients 9 Steps:
Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp. Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.
Time 10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended. Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well. Cover and chill.
Time 15m Yield 14 cups, 28 serving(s) Number Of Ingredients 3 Steps:
Put peas into colander and run hot tap water on them for two to three minutes, until peas are cold but not frozen. Strain all water from peas and place into large mixing bowl. Add cheese and mayo. Mix well and serve. May garnish with a sliced hard boiled egg. May add black pepper and/or to suit your taste.
