Penzeys Pea Salad Recipes

Steps:

• Put the peas, eggs, onion, cheddar cheese, bacon bits and broccoli (if using) in a large bowl and set aside.
• In a smaller bowl, mix the mayonnaise, milk, mustard, celery seed, garlic, pepper and salt together until well blended.
• Pour the dressing over the pea mixture and stir until evenly coated.
• You may serve the salad right away, but it tastes even better the longer the flavors have to develop, chilled in the fridge.

Steps:

• Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
• Heat large nonstick skillet over med heat, add chicken.
• Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
• Remove the pan from the heat, let cool while the pasta boils.
• Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
• While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
• In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
• Add the curried chicken w/all the sauce out of the pan; whisk to blend.
• Add pasta and peas, toss to coat and add salt if desired.
• Serve right away or chilled for later. 8-12 servings.

Steps:

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

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.