Pea Salad With Smoked Almonds Recipes

GARDEN SALAD WITH SMOKED ALMOND DRESSING

Steps:

• Place lettuce on large platter and scatter veggies across the top. Put the garlic, almonds, sun dried tomatoes, cilantro, mint and vinegar in food processor and turn it on - if you have trouble getting the dressing going, add a splash (2 tablespoons) of water then stream in extra-virgin olive oil. Process the dressing then season it with black pepper, to taste, and pour evenly over the salad and serve.

PEA SALAD WITH ALMONDS

Steps:

• Rinse and thaw peas.
• Rinse and cut water chestnuts into quarters.
• Put both peas and chestnuts in medium size bow.l.
• Melt butter in small saute' pan, add almonds and saute till light brown.
• Remove from heat and let cool.
• Once cool add almonds to peas and water chestnuts; add mayonnaise, sour cream and sugar.
• You may want to add more sugar according to your own taste.
• Serve immediately or keep refrigerated till needed.

PEA SALAD WITH SMOKED ALMONDS

Steps:

• Combine the frozen peas, green onions, almonds, & water chestnuts.
• In seperate bowl, mix together the mayonnaise and curry pwder.
• Gently stir the mayonnaise mixture into the peas.
• Add salt & freshly ground pepper to taste.

#1 PEA SALAD MOST REQUESTED!

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.

SMOKED ALMOND PESTO SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
• Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
• Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
• Divide pasta among bowls and garnish with additional cheese and basil.

CURRY PEA SALAD WITH ALMONDS

Steps:

• Preheat oven to 350 degrees and toast almonds on a cookie sheet (about 10 min). Let cool and then chop.
• Combine FROZEN peas, green onions, 3/4 of the almonds, and water chestnuts. In a separate bowl combine and mix the mayonnaise and curry powder. Fold mayonnaise mixture into the peas. Add salt and freshly ground black pepper to taste.
• Add the remaining almonds right before you serve.

OLD FASHIONED PEA SALAD

Steps:

• Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.