Easy English Pea Salad Recipes

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ENGLISH PEA SALAD

Make and share this English Pea Salad recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Time 15m

Yield 1 batch, 8 serving(s)

Number Of Ingredients 5



English Pea Salad image

Steps:

  • Place peas in a large bowl.
  • Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise.
  • Stir gently to combine.
  • Chill until ready to serve.

Nutrition Facts : Calories 118, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.6, Sodium 81.9, Carbohydrate 18.8, Fiber 5.6, Sugar 8.6, Protein 7.4

2 (15 ounce) cans English peas, well drained
2 hard-boiled eggs, boiled and peeled
1/2 medium onion, peeled and minced
4 tablespoons pickle relish
4 tablespoons mayonnaise

EASY PEA SALAD

This is a really simple side dish featuring peas and cheese. I double the recipe and take it to many family gatherings.

Provided by Tresa Raymer

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5



Easy Pea Salad image

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.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 15.8 g, Cholesterol 34.8 mg, Fat 13.7 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 6.5 g, Sodium 498.4 mg, Sugar 8.7 g

1 (15 ounce) can peas, drained
4 ounces Cheddar cheese, cubed
2 tablespoons finely chopped sweet onion
1 tablespoon sugar
¼ cup creamy salad dressing, e.g. Miracle Whip ™

ENGLISH PEA SALAD

Make and share this English Pea Salad recipe from Food.com.

Provided by Dancer

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



English Pea Salad image

Steps:

  • Boil 2 eggs, set aside to cool.
  • In a mixing bowl add 1 drained can of english peas, mustard, Miracle Whip, relish and the seasonings.
  • Peel the eggs and chop into small pieces.
  • Add the eggs and cheese.
  • Add onions if desired.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 224.5, Fat 9, SaturatedFat 4, Cholesterol 121.5, Sodium 214.1, Carbohydrate 22.4, Fiber 7, Sugar 8.8, Protein 14.2

1 (19 ounce) can English peas, drained
2 eggs, hard boiled
1 tablespoon mayonnaise
2 teaspoons mustard
1 tablespoon sweet relish
1/4 teaspoon tarragon
1/4 teaspoon basil
1/4 teaspoon garlic powder
salt and pepper
1/2 cup grated cheddar cheese
1/4 cup onion (optional)

PEA SALAD

You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5



Pea Salad image

Steps:

  • In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

1-1/2 cups frozen peas, thawed
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1-1/2 teaspoons prepared mustard

ENGLISH PEA SALAD II

Make and share this English Pea Salad II recipe from Food.com.

Provided by Tonkcats

Categories     European

Yield 1 batch

Number Of Ingredients 11



English Pea Salad II image

Steps:

  • Drain English peas; cut cheese in small squares.
  • Dice onion.
  • Add bacon bits; cut celery in small pieces.
  • Cut bell pepper in small pieces.
  • Add Worcestershire sauce, mayonnaise, salt and pepper.
  • Mix together and refrigerate.

Nutrition Facts : Calories 694.3, Fat 46.8, SaturatedFat 26.9, Cholesterol 141.2, Sodium 5001.3, Carbohydrate 30.4, Fiber 8.5, Sugar 14.2, Protein 40

2 cans English peas
1 cup mild cheddar cheese
1 onion
1/4 cup bacon bits
1 cup celery
1 cup bell pepper
1 tablespoon Worcestershire sauce
1 cup mayonnaise
1/2 tablespoon salt
1/2 tablespoon pepper
1 cup celery

ENGLISH PEA SALAD

Make and share this English Pea Salad recipe from Food.com.

Provided by Knight of Ni

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



English Pea Salad image

Steps:

  • Combine first 5 ingredients.
  • Combine sugar, vinegar and oil.
  • Bring to boil and stir until sugar dissolves.
  • Add this mixture to other ingredients.
  • Chill 24 hours before serving.

Nutrition Facts : Calories 446.1, Fat 18.9, SaturatedFat 1.5, Sodium 35.8, Carbohydrate 63.6, Fiber 9.2, Sugar 48.6, Protein 8.1

1 (14 1/2 ounce) can green beans, drained
1 (14 1/2 ounce) can small English peas, drained
1 onion, sliced thin
1 (2 ounce) jar pimientos
1 cup celery, chopped
3/4 cup sugar
2/3 cup vinegar (Aunt Clara used white, I prefer rice)
1/3 cup canola oil or 1/3 cup vegetable oil

FRESH ENGLISH PEA SALAD

From The Kitchen restaurant in Boulder, CO in their appetizers section. There is a note that says as sping turns to summer and the peas get sweeter to substitute feta cheese for the pecorino. Yum yum! I love peas! This is an appetizer to be shared, although I think with some balsamic glazed chicken this would be an excellent dinner salad!

Provided by SarahBeth

Categories     < 60 Mins

Time 40m

Yield 1 appetizer, 4 serving(s)

Number Of Ingredients 7



Fresh English Pea Salad image

Steps:

  • Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
  • Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
  • 3. Serve immediately, topped with reserved shaved pecorino cheese.

1 lb fresh English pea (usually still in the pod)
1 bunch of fresh mint
1/2 bunch arugula
1/4 cup lemon juice
4 tablespoons olive oil
salt and pepper
1/4 lb pecorino cheese

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