Raw Pea Salad Recipes

PEA SALAD

Steps:

• Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
• Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
• Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

RAW SNAP PEA SALAD

Steps:

• In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed, if necessary), sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.

PEA SALAD

Steps:

• Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
• Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
• Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.

CREAMY PEA SALAD

Steps:

• In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.

RAW PEA SALAD

Steps:

• Toss peas, celery, green onions, macadamia nuts and bacon bits together. Whisk together the Garden Court Dressing, sour cream and salt. Stir into salad and enjoy!

CUCUMBER & PEA SALAD

Steps:

• Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.