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 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 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 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 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 55m Yield 4 Number Of Ingredients 4 Steps:
Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.
Number Of Ingredients 11 Steps:
Bring a small saucepan of water to a boil. Prepare an ice-water bath; set aside. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain. Transfer to a serving bowl. Add pea shoots, lettuce, and radishes; set aside. Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain. Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes. Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine. Mix all the dressing ingredients together until well combined. Pour over the veggies; mix well to combine. Season with black pepper and more salt if needed. Cover and chill for a few hours to blend the flavors. Just before serving add in the chopped tomatoes.
