Dainty Pea Salad Cups Recipes
DAINTY PEA SALAD CUPS
When I was visiting Granma, she took me to Willoughby House Cafe, Tearoom, and Gallery. Along with my sandwich and salad, there was a little cup filled with pea salad. They were so adorable and refreshing, I thought they'd be perfect to make for parties. Ranch dressing can be used instead of making a dressing.
Provided by -Mar-
Categories Vegetable
Time 2h20m
Yield 12 salad cups
Number Of Ingredients 12
Steps:
- To make the dresing: Combine mayonnaise with next 7 ingredients in a small bowl. Refrigerate 1-2 hours. Makes approximately 1/2 cup.
- Preheat oven to 325.
- Place one wonton wrappers in each cup of a regular muffin pan. The wrappers should be a bit bunched up to form sides. Keep an eye on them the first couple of minutes in to make sure that the sides don't collapse.
- Bake for 10 minutes or until golden.
- Remove and cool.
- While baking cups, prepare salad. Combine thawed peas, chopped celery, and cheese in a bowl. Mix in 1/4 cup of dressing.
- To serve, spoon a heaping spoonful of the salad into prepared wonton cups.
Nutrition Facts : Calories 76.1, Fat 2.9, SaturatedFat 0.9, Cholesterol 5.9, Sodium 164.1, Carbohydrate 9.6, Fiber 1, Sugar 2.4, Protein 3
CABBAGE SALAD CUPS
Inspired by the light, summery flavors of Vietnamese Salad Rolls, these Cabbage Salad Cups bring crunch and a flavorful sauce to delight your tastebuds. Feel free to chop the veggies in a food processor if you have one, and adjust the chili pepper flakes to your heat preference in the sauce. Enjoy!
Provided by Starrynews
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add chicken and boil 30 minutes, or until cooked through. Allow chicken to cool to room temperature when done.
- Meanwhile, separate 8 large cabbage leaves from cabbage -gently cut into the large core at the bottom to ease them out leaf by leaf. Gently remove the thickest part of the cabbage rib/stem by cutting a V in the base of each leaf and removing it.
- Prepare rice noodles according to package directions and allow to cool to room temperature. Toss with the 1 T sesame oil.
- From remaining cabbage, shred to 1 cups worth. Combine shredded cabbage, carrot, radishes, and green onions in a medium bowl and mix. Reserve any excess cabbage for another use.
- When chicken is cooled, shred meat, discarding skin and bone.
- Add shredded chicken and rice noodles to veggie mixture and mix well.
- Prepare sauce by whisking together all of the sauce ingredients. Adjust chili pepper flakes to taste.
- Place the 8 large cabbage leaves onto a serving platter. Spoon chicken veggie mixture equally into each of the 8 cups.
- Drizzle each with sauce and serve.
Nutrition Facts : Calories 288.1, Fat 11.3, SaturatedFat 2.5, Cholesterol 59.1, Sodium 223.7, Carbohydrate 30.5, Fiber 6.5, Sugar 11.7, Protein 17.9
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