Pea Vegetable Salad Christmas Relish Recipes

PEA SALAD

Steps:

• Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
• In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
• Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
• Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.

SPRING PEA & RADISH SALAD

Steps:

• Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

PICKLE PEA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.

PEA VEGETABLE SALAD (CHRISTMAS RELISH)

Steps:

• Mix sugar, oil, vinegar, salt and pepper in a saucepan and bring to a boil.
• Boil for a few minutes and remove from heat.
• Let cool completely.
• Combine all vegetables and cheese in a bowl.
• Pour cooled sauce over veggies and mix.
• Refrigerate. Best served cold!
• Note: Sometimes I use half of a green pepper and half of a red pepper. Chop peppers by hand, do not use chopper! And LeSueur peas work just fine.

BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

SWEET PEA AND DILL SALAD

Steps:

• Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
• In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

CHRISTMAS RELISH

Steps:

• In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once.
• Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water.
• Bring to a boil and simmer, stirring occasionally, for 5 minutes.
• Drain again and return vegetables to the kettle.
• In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt.
• Heat gently, stirring until the sugar is dissolved.
• Pour this over the vegetables.
• Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness.
• Pour into sterilized canning jars, filling to within 1/4-inch of the tops.
• Wipe rims with a dampened towel and seal the jars.
• Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes.
• Remove the jars to cool and store in a cool dry place.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.