Tracys Greatest Pea Salad Ever Recipes

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.

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

Steps:

• In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

Steps:

• 1. So this is your basic salad recipe..these are the things I do that I believe really make the difference in this recipe:
• 2. -empty the frzn peas into large colander and let stand in sink until they are thawed. It is ok to run water through them occasionally. Do not use partially frzn because as they thaw in the salad the water will seperate from the dressing making a sloppy mess.
• 3. -rough chop the boiled eggs..no need to be fussy about them.
• 4. -use real bacon..Hickory Smoked is my favorite for this and I have used both thick cut and regular..both are good. Do Not use bacon bits in this instead of the real thing..the chewy bacon pieces really make this salad special Try cooking your bacon in the oven or microwave till crispy to make it easy.
• 5. -choose a sweet, mild onion..I have used vidalia or purple varieties. You don't want a harsh onion flavor for this. -add black pepper before mixing. If you add it after the dressing it won't be mixed well. I like a good amount of pepper but if using peppered bacon, I wouldn't add any at all. -use a grater or an electric chopper or food processor on pulse, to work up the onion. *This part is very important..it makes the onion 'disappear' into the salad. There should be no bites or pieces to crunch on, just flavor.
• 6. -use your hands to mix so you don't smash the peas -mix ingredients only once before adding the dressing
• 7. I use a wooden spoon and a big jar of Miracle Whip and 'eyeball' it when adding the dressing. Start with 2-3 spoons then mix, using your hands, taste and adjust as necessary. (I think I usually end up using about 3 spoons) ..again-use your hands to mix so you don't smash the peas.
• 8. Make sure the onion gets distributed well..no one wants to get a big, concentrated mouthful of onion when expecting chewy bacon.
• 9. Chill this salad right away and let the flavors marry 1-2 hours if possible. This will do fine on a potluck table for an hour but won't hold up to being left outside for 2-3 hours at a bbq.

Steps:

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

Steps:

• Empty drained peas into a bowl.
• Combine all ingredients, stirring well.
• Mixture should be creamy; add more mayo if needed.
• Chill 1 hour before serving.
• Can be made a day in advance.