sandilee

I use to have a great recipe for pea salad and I can't find it. It came from Southern Living magazine @29 yrs ago.
Would anyone have one they would share with me?

twinkie

The only one I know is the one my mother had. I don't have the complete recipe as far as quantities because Mom didn't write them down, but I will try. She took a can of green peas (drained). she would dice up 2 or 3 slices of Velveeta cheese, add a small amount of celery, an apple (diced) and one medium dill pickle (diced). Once this was all ready, she added mayonaisse and a little sprinkle of sugar. It was delicious. Good luck.

sparkys_mom

I picked this up from the Food Network:

Baby Spinach leaves
Peas (Frozen is fine)
Store Bought Pesto
Toasted Pine Nuts

jpshelton

This recipe is from Southern Living April 1984
Cheddar-Pea Salad
1 (16-ounce) can small English peas, drained
1 cup cubed Cheddar cheese
1/2 cup chopped celery
1/4 to 1/2 cup sliced pimento-stuffed olives
1 hard-cooked egg, chopped
1 tablespoon grated onion
1/4 cup mayonnaise

Combine all ingredients; mix well. Cover salad and chill at least 1 hour.
Yield: 4 servings. By Edna Mae Gibson, Marietta, Ga.

The November issues has a three pea salad recipe. Do you remember some of the ingredients?

A layered pea salad recipe that I have tried and love is "Grandma Johnson's layered salad" at http://southerncookinglight.com/2011/11/23/grandma-johnsons-layered-salad-2/

Tartan

My daughter does a simple but tasty chick pea salad. I don't know if that qualifies but here it is. This salad is best refrigerated for a couple of hours before serving.
4 coloured peppers sliced and chopped (2 inch pieces approx.)
1 red onion halved and sliced thin
The florets from a broccoli (or half a cauliflower if perferred)
2 cans of drained chick peas
Toss all the ingredients and add Italian Oil and Vienegar Dressing to taste
You can substitute any other raw vegatables that you like in as well, sometimes carrots slices, sliced baby zucchini etc.

matraina

How about this one. It's from Cooks.com and is pretty close to the recipe I liked and cannot find:

GREEN PEA SALAD
Printed from COOKS.COM
2 (10 oz.) pkgs. frozen tiny green peas, thawed
1/2 c. chopped celery
2 green onions, chopped
10 slices bacon, cooked, drained, crumbled
1/2 c. cashews
Boston or Bibb lettuce leaves
Parmesan cheese

DRESSING:

1/2 c. sour cream
1/2 c. mayonnaise

Toss together all ingredients except lettuce. Spoon salad onto lettuce leaves, sprinkle with Parmesan cheese.

Ellen

I got this recipe from my DMIL in TX, 40 yrs ago.

7 Layer Pea Salad


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Layer in an 8 x 8" pan or 9 x 13" if making for a crowd. The amounts are up to you but each layer should cover the one under it. Layer in the order given....top ingredient will be on the bottom.

Lettuce, chopped
Celery, sliced
Onion, sliced
1T sugar
Frozen peas, thawed
Mayo sprinkled with sugar
Sharp cheese, shredded
Bacon Bits

You might need to pack it down as you go. Forget about it on the Mayo level. Cover with plastic or foil and refrigerate at least 8 hours. This is so surprising.

dixiechunk

Do you recollect any of the ingredients?

KathyKat

Pea, cheese and egg salad
I make pea salad this way but don't measure anything. just add 'til it looks good.
1 pkg frozen peas, thawed
chopped celery and onion
cheese of your choice, cubed small...I like colby, cheddar or colby-jack cheese
2-3 hard boiled eggs, peeled and chopped
Mayo or salad dressing
S&P to taste
Serve on a lettuce leaf if you like
Dig in and enjoy!

makin

Bacon Ranch Pea Salad

4 slices Bacon
1 quart Water
1 16 oz. pkg frozen Green Peas
1/3 cup Chopped Onions
1/2 cup Ranch Dressing
1/2 cup shredded Cheddar Cheese

Cook bacon over med-high heat until evenly brown. Drain, crumble, and set aside.

Bring the water to a boil, boil the peas 1 minute, drain. Cool peas under cool running water.

Toss everything together, refrigerate 30 minutes or until chilled before serving. (from allrecipes.com)