|California Cook, The|
|by Diane Worthington|
The author of The Cuisine of California presents a selection of more than two hundred recipes that feature a simpler, healthier cuisine that empha...
Tip: Try june pea salad for more results.
Results 1 - 10 of 11 for early june pea salad
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Combine the first 4 ingredients in a medium bowl. Add the remaining ingredient to taste. Maybe served on lettuce. Great for picnics.
Tear lettuce in ... 13"x9" casserole. Drain peas and layer on ... and smooth over salad. Sprinkle extra ... top. Cover tightly and refrigerate overnight.
Mix sour cream ... and chill. Blanch peas, rinse with ... grated cheese over salad until you can ... mayonnaise mixture. Cover and refrigerate. (Serves 12)
Put spinach on ... egg. Sprinkle on peas, mushrooms and ... cheese and mix well. Spread over top of salad. Refrigerate for at least 5 hours or overnight.
Finely chop celery ... Stir into drained peas and add black ... marinated overnight. NOTE: The tartar sauce makes the salad. It is better than mayonnaise.
Put vegetables in bowl. Mix dressing ingredients together, then pour over vegetables. Mix well and chill.
In an 8 ... green onions; drain peas. Lay in ... cream, package of shredded cheese and bacon bits. Refrigerate at least 8 hours or longer before serving.
Mix all ingredients together. Add the mayonnaise and mix well, then serve. Serves 4 to 6 people.
Heat 1/2 cup sugar and 1/3 cup white vinegar. Add 1/4 cup oil. Pour over vegetables and let set 12-24 hours in refrigerator.
Boil syrup mixture 5 minutes and cool. Pour over vegetables. Marinate overnight.
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