Crunchy pea salad

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licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
I'm looking for a pea salad that includes water chestnuts, pine nuts, green peas, scallions and other goodies. Is anyone familiar with such a recipe? I posted this before but can't find it and haven't received a post. Thanks.
 

wasabi woman

Senior Cook
Joined
Aug 31, 2004
Messages
255
here's the one I use, it doesn't have pine nuts, but think you could either substitute them for the cashews or just add some in!

Cashew Pea Salad

Serves: 6 to 8

3/4 cup vegetable oil
14 cup cider or red wine vinegar
1 garlic clove, minced
2 to 3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 10-ounce package frozen peas, thawed
2 celery ribs, thinly sliced
2 scallions, thinly sliced
1/2 cup sour cream
3/4 cup cashews chopped
Soy "bacon" bits (optional)

Combine first nine ingredients in a small bowl. Mix well. Cover and refrigerate for 1 hour.

In a large bowl combine peas, celery, and scallions.
Combine sour cream and 2 tablespoons of the dressing mixture.
Fold into the pea mixture.
Just before serving stir in the cashews and "bacon" bits.
Serve on a bed of lettuce and garnish with tomato wedges.
(use remaining dressing mixture over any salad)

Good Luck!
 

mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
here's another one, licia

10 oz frozen tender tiny peas (rinsed/steamed with hot water but uncooked)
1 cup diced celery
1 cup chopped cauliflower
1/4 cup diced green onions
2 T sliced pimentos
1 cup creamy garlic - or ranch - salad dressing (we use Marie's brand)
1 cup roasted cashews (or sunflower seeds, macadamia)
1/4 cup crumbled bacon
1/2 t Dijon mustard
1 small clove garlic, minced

Combine ingredients, toss gently, and chill. Can add more garlic and squeeze of lemon juice. OK to make ahead and marinate for a couple of days.
 

JRsTXDeb

Senior Cook
Joined
Sep 27, 2004
Messages
108
Location
So. Texas
there you go adding another must have to my list of things to try. I haven't made pea salad in so long, but it's a favorite.

I think the thing to do is to make a list of all the must-do's then not make a single duplicate until I've gone thru the entire list! That could take months if I keep coming back here
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
licia,

This recipe was posted by kansasgirl but I bet you could add water chestnuts and just leave out the rosemary or just add the water chestnuts (but it is soooo good with the rosemary). These were good both warm and room temp.

Peas with Rosemary and Pine Nuts

2 TBS Unsalted butter
2 TBS Fresh rosemary, minced
1 c Pine nuts
4 Green onions
16 oz Frozen petite peas, slightly thawed
OR
16 oz Fresh peas
1 tsp Sugar
Salt & pepper to taste

1. Melt butter in a large skillet over medium heat. Sauté pine nuts until golden and toasted.

2. Add green onions and sauté 2 minutes. Add peas, rosemary and sugar to skillet and continue to cook until heated through. Season with salt and pepper to taste.
 

licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
Thanks - I will definitely try it. I have two humongous rosemary bushes and love the smell and taste of it. Thanks a bunch!
 
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