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Old 04-20-2009, 07:38 PM   #1
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Crunchy Pea Salad

Try this wonderful pea salad.

2 pounds fresh peas, shelled
1 cup finely shredded cheddar cheese
1/2 cup chopped celery
1/2 cup shredded lettuce
1/4 cup chopped green bell pepper
1/2 cup mayonnaise
1 Tablespoon raspberry vinaigrette
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 Tablespoons bacon bits (optional)

In a large bowl combine peas, cheese, celery, lettuce green pepper. Toss to combine.
In a small bowl whisk together the mayo, raspberry vinaigrette, Italian seasoning and pepper.
Add the mayo mixture to the pea mixture, toss to coat. Refrigerate until ready to serve.

Liz

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Old 04-21-2009, 10:16 AM   #2
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We seldom see fresh peas around here. I suppose if you subbed with frozen, thawed, the "crunch" would be gone. Dang!
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Old 04-21-2009, 10:52 AM   #3
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peas and cheese and celery
it all sounds like good eats to me
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Old 04-21-2009, 01:33 PM   #4
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yum!
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Old 05-05-2009, 05:24 PM   #5
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Buffet Pea Salad

Quote:
Originally Posted by lyndalou View Post
We seldom see fresh peas around here. I suppose if you subbed with frozen, thawed, the "crunch" would be gone. Dang!
Who! This is not a frozen or a raw pea salad.

Do NOT add salt or pepper
5# frozen peas,
1/2 - 1# cubed American cheese (I mix chedder and American)
2 dozen eggs hard boiled, peeled and chilled..
1 large onion finely diced
2-qt salad dressing
1/8 cup Yellow mustard

Put whole box of peas in pan and cover with 4+ inches of water.. Bring to boil. When the water breaks - remove the pan and set on a COLD burner.

Do not allow the water to reach rollling boil stage.
Do not cover peas
Do not chill peas for at leaat 60 minutes after the peas are set aside..

Begin by mixing 1/8 cup mustard with 1 quart cups of salad dressing. Mix. Drain peas well. Add diced onion, cheese cubes, and salad dressing. Fold salad dressing. Pour into very large bowl or shallow half-pan. Cover and cool 3-4 hours. Alternate egg slaces with 1/4 egg pieces around edge before putting out on buffet.


PS: It takes longer to write the recipe than it does to build the salad.
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Old 05-05-2009, 06:29 PM   #6
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I'm so glad to see these recipes. Looking for a recipe for this was what brought me to this site however many years ago it was. I've found so many good recipes and so many more nice people since then.
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Old 05-06-2009, 02:19 PM   #7
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Quote:
Originally Posted by linicx View Post
Who! This is not a frozen or a raw pea salad.

Do NOT add salt or pepper
5# frozen peas,
1/2 - 1# cubed American cheese (I mix chedder and American)
2 dozen eggs hard boiled, peeled and chilled..
1 large onion finely diced
2-qt salad dressing
1/8 cup Yellow mustard

Put whole box of peas in pan and cover with 4+ inches of water.. Bring to boil. When the water breaks - remove the pan and set on a COLD burner.

Do not allow the water to reach rollling boil stage.
Do not cover peas
Do not chill peas for at leaat 60 minutes after the peas are set aside..

Begin by mixing 1/8 cup mustard with 1 quart cups of salad dressing. Mix. Drain peas well. Add diced onion, cheese cubes, and salad dressing. Fold salad dressing. Pour into very large bowl or shallow half-pan. Cover and cool 3-4 hours. Alternate egg slaces with 1/4 egg pieces around edge before putting out on buffet.


PS: It takes longer to write the recipe than it does to build the salad.

i'd add cubed ham, too.
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Old 05-06-2009, 02:46 PM   #8
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Quote:
Originally Posted by luvs View Post
i'd add cubed ham, too.
You can add ham or any number of things. The issue then becomes cost per serving. This was originally an occassional filler on a summer buffet. For some unknown reason it was very popular, I alwasy supposed it was because it was not the canned pea variety.
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Old 05-06-2009, 03:13 PM   #9
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oh, cost-control. i'm currently enrolled in a class.
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Old 05-06-2009, 06:01 PM   #10
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We tend to think twice before investing $10.00 cost in one bowl. Cost and control of inventory can be very expensive lessons. It all in the menu price..

Enjoy your classes and learn well.
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