Time 15m Number Of Ingredients 9 Steps:
In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar. Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.
Time 15m Number Of Ingredients 8 Steps:
Combine all the ingredients in a large bowl and stir to combine, making sure to coat all the ingredients well. Store covered in the fridge until ready to serve. Enjoy within 3 days.
Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine first 7 ingredients, stirring gently. Stir in bacon and cashews. Serve on lettuce leaves.
Time 1h10m Number Of Ingredients 9 Steps:
Combine sour cream, ranch dressing, salt, and peppers in a large bowl; whisk to combine. Add peas, onion, cheese, and bacon to the bowl. Stir to coat completely. Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.
Time 30m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use. Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.
Time 15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.
Time 1h5m Yield 4 Number Of Ingredients 5 Steps:
In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Bring potatoes in salted water to a boil. Reduce heat; simmer till tender (about 20 to 25 minutes). Two minutes before potatoes are done, add peas. Drain off water; cool to room temperature. Cut potatoes in wedges. In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt. Stir in potatoes, peas and chopped onion until coated. Chill for 1 hour or until ready to serve.
Time 1h10m Yield 6 Number Of Ingredients 5 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.
More about “creamy pea salad recipes”
Time 4h25m Yield Makes 4 cups Number Of Ingredients 9 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.
