|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
1 - 10 of 42 for cold green pea salad
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Turn peas from package into ... thawed. Rinse in cold water and drain ... juice. Add to salad oil and mix ... lined with crisp greens. Makes 4-6 servings.
Take frozen peas from freezer, rinse ... over all and stir. Cover and let stay in refrigerator for at least 3 hours or overnight. Mix well and serve cold.
Place in strainer and let defrost completely. Add: 3/4 c. chopped walnuts 4 oz. bacon, crumbled 1/4 c. French dressing 1/2 tsp. sugar Dash of catsup ...
Lightly steam broccoli and carrot. Thaw peas. Mix vegetables. ... mayonnaise, mustard and seasonings. Mix vegetables and dressing thoroughly. Chill before serving.
Defrost 1 package of frozen peas. Cook as directed. Rinse in cold water. Mix together: ... ingredients together and chill. Just before serving add Bacon Bits.
Mix all ingredients. Serve on lettuce. Serves 8. May be made a day ahead. Good summer party fare.
Drain peas. In a salad bowl combine the next 6 ingredients and mix well. Add peas, egg and mayonnaise and mix gently. Chill.
Break broccoli, cauliflower and green onions. Thaw green peas. Mix together ... Mix all ingredients together. Toss gently. Let stand at least overnight.
Season peas with butter and ... softening gelatin in cold water. Add other ... overnight or until firm. Serve on lettuce with crackers or serve without lettuce.
Drain liquid from all canned vegetables. Chop pimiento and green pepper. Add all other ingredients. Toss and chill before serving.
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