Time 15m Number Of Ingredients 10 Steps:
Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine. Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely. Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.
Time 15m Yield 12 servings Number Of Ingredients 9 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.
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 40m Yield 4 servings Number Of Ingredients 16 Steps:
Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside. Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath. Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds. In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain. Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
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.
Time 15m Yield 10 Number Of Ingredients 5 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.
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.
