Yield 6 servings (about 5 1/2 cups) Number Of Ingredients 10 Steps:
Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;
Time 1h10m Yield 10 Number Of Ingredients 9 Steps:
Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat. Cover bowl with plastic wrap and refrigerate for 1 hour.
Time 1h10m Yield 10 Number Of Ingredients 9 Steps:
Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat. Cover bowl with plastic wrap and refrigerate for 1 hour.
Time 1h16m Yield 6 Number Of Ingredients 12 Steps:
Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl. Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat. Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.
