Fresh Garden Pea Salad Recipes

FRESH GARDEN PEA SALAD

This recipe is my version of Luby's pea salad. My daughters always ask for it at family bbq's. My british side of the family are now new fans of it, as well. I hope you enjoy it as much as we do. Fresh peas work great for this recipe. Just blanch them and then dry them well. Don't be concerned if the dressing seams skimpy at first. The salad will get moist as it sits.

Provided by MeemawB

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Fresh Garden Pea Salad image

Steps:

Drain and dry baby peas very well.
Add cheese, tomatoes, gherkins, onions and beans to pea mixture, set aside.
Combine mayonnaise, mustard, sugar and salt and pepper. Stir til smooth.
Gently, fold dressing mixture into peas.
Refrigerate, if desired, before serving. But, it isn't necessary if you are in a hurry.
Enjoy!

Nutrition Facts : Calories 166.4, Fat 9.4, SaturatedFat 3.7, Cholesterol 18.2, Sodium 508.1, Carbohydrate 14.6, Fiber 3.6, Sugar 5.6, Protein 7

Ingredients

10 ounces frozen baby peas, thawed in a collander and then dried on towel
3/4 cup cheddar cheese, cut in pea-size chunks
10 -12 grape tomatoes, cut in half
4 small gherkins, cut in pea-size chunks
3 green onions, chopped (using white part and a little of the green)
6 fresh green beans, broken in pieces and microwaved (about 3 minutes)
1/3 cup mayonnaise (I use Hellmans)
1/2 teaspoon prepared yellow mustard
1 teaspoon sugar (can substitute with 1 pkg Splenda)
salt and pepper, to taste

CUCUMBER & PEA SALAD

A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing

Provided by Good Food team

Categories Lunch, Side dish

Time 20m

Number Of Ingredients 6

Cucumber & pea salad image

Steps:

Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.

Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

Ingredients

500g frozen pea
1 large cucumber , halved lengthways and sliced
1 bunch chives , snipped
2 tbsp mint sauce, from a jar
2 tbsp white wine vinegar
2 tbsp olive oil

GARDEN FRESH BLACK-EYED PEA SALAD

Yet another Black-eyed pea salad. I like this one because it uses things I can grow in our tough climate. When the pickle worms nail the cukes in early July I just leave 'em out & the rest is still from our garden. I use fresh frozen black-eyed peas until the fresh black eyed peas come in later in the summer. Wear gloves when seeding & mincing Habanero pepper. If using dried black eyed peas be sure to soak in water to cover for 1 hour or overnight before cooking. Allow an hour for the flavors to marry before serving at room temp - better the next day! Adapted from "Yolele! Recipes From the Heart of Senegal" by Pierre Thiam.

Provided by Busters friend

Categories Low Protein

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Garden Fresh Black-Eyed Pea Salad image

Steps:

In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoons salt near the end of the cooking time. Strain and set aside to cool.
In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoons salt and one-eighth teaspoons pepper, or to taste.
Gradually pour in the oil while whisking the mixture together. Gently fold in the cooled black-eyed peas.
Cover and allow to sit for 1 hour so that the flavors can develop. Serve in the lettuce leaves.

Nutrition Facts : Calories 208.7, Fat 18.4, SaturatedFat 2.6, Sodium 394.1, Carbohydrate 10.1, Fiber 2.7, Sugar 2.7, Protein 2.8

Ingredients

1/2 lb black-eyed peas
1 quart water
1 teaspoon salt, divided
1 tomatoes, peeled, seeded, diced
1 cucumber, seeded, diced
1 red bell pepper, seeded, diced
1 bunch green onion, chopped
1/2 bunch flat leaf parsley, roughly chopped
1/4 cup lime juice (add to taste)
1 habanero pepper, seeded, minced
1/8 teaspoon black pepper, freshly ground
2/3 cup olive oil (I like a fruity Spanish first press in this recipe)
8 lettuce leaves

GARDEN PEA SALAD

I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!! Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!

Provided by Bobtail

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Garden Pea Salad image

Steps:

Drain the peas.
Boil the eggs and chop.
Chop the onion.
Combine all the ingredients in a bowl.
Season with salt and pepper to taste.
Add pimento if desired.

Ingredients

1 (15 ounce) can very young early garden peas
1/4 cup onion
2 eggs, boiled
2 -3 tablespoons mayonnaise
salt, to taste
pepper, to taste
pimiento, chopped (optional)

PEA SALAD

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h25m

Yield Makes 4 cups

Number Of Ingredients 9

Pea Salad image

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.

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
Coarse salt and freshly ground pepper
1 pound frozen peas (do not thaw)
1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
1/4 cup packed fresh flat-leaf parsley leaves
4 ounces bacon (about 4 slices), chopped
2 ounces aged white cheddar, shaved or coarsely grated

FRESH SUGAR SNAP PEA SALAD

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Fresh Sugar Snap Pea Salad image

Steps:

Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped onion
1/2 teaspoon poppy seeds
1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)

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Add more salt and pepper to taste. Stir 2/3 of the dressing into the peas until the peas are coated.
Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.) Remove from the fridge and stir in the rest of the dressing to your liking.

Fresh Garden Pea Salad Recipes

FRESH GARDEN PEA SALAD

CUCUMBER & PEA SALAD

A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing

GARDEN FRESH BLACK-EYED PEA SALAD

GARDEN PEA SALAD

PEA SALAD

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

FRESH SUGAR SNAP PEA SALAD

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas

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