|Feasts of Provence|
|by Robert Carrier|
Acclaimed chef and restauranteur Carrier returns to Provence where he first learned to cook and explores not only the superb food and fine wines b...
1 - 10 of 2,100 for bacon pea salad
Rinse peas in hot water ... Mix the peas with bacon, onion and mushrooms. Stir in the dressing. Serve at room temperature or chilled on a bed of lettuce.
Combine first 5 ... for dressing. Rinse peas in hot tap ... chill. Cook the bacon and chop up. ... onions and serve on a bed of lettuce. Yield: 8 servings.
Break lettuce into ... onion, drained cooled peas. Cover with ... overnight. Break up bacon and store overnight. ... bacon and lemon juice. Toss and serve.
Cook bacon until crisp; drain and set aside. Mix peas, onion, celery ... Refrigerate several hours to blend flavors. Before serving, stir in bacon and cashews.
Run on 20 ounce bag of frozen peas under warm water just to thaw. Toss with dressing. Chopped onion, and crumbled cooked bacon.
Line loaf pan ... preparing dressing. Rinse peas in hot tap ... drain and chill. Cook bacon and chop. Mix all together with onion and serve on lettuce bed.
Clean and cut ... mayonnaise and garlic salt; toss thoroughly. Crunch up bacon and add to salad along with onion, peas and noodles. Toss and serve immediately.
Combine sour cream and seasonings in a medium bowl. Add remaining ingredients. Mix thoroughly. Chill overnight. Serves 6-8.
Toss all ingredients together. Salt and pepper to taste. Use only enough sour cream to hold mixture together. 4 servings.
8 slices bacon 1/4 c. green ... ingredients. Rinse the peas in hot tap ... bacon and chop it up. Mix all together with the onions. Serve on a lettuce bed.
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