|The Ice Cream And Frozen Yogurt Cookbook|
|by Gar Hoffman|
Why make ice cream and frozen yogurt at home when supermarkets freezer cases are full of it? This cookbook offers more than 220 delicious reasons ...
1 - 10 of 3,730 for frozen pea salad
Thaw peas; do not cook. Mix all ingredients with enough mayonnaise to hold together. Refrigerate. Will keep a long time.
Tear lettuce, place on bottom. Layer with chopped onions, then chopped eggs. Next add frozen peas and Bacos. Spread dressing. On top sprinkle grated cheese.
Let frozen peas unthaw for several hours. Then add all the other ingredients except for sour cream. Toss then add sour cream. Good 3 or 4 days later!
Mix all ingredients before the peas are thawed. Let ... serving. Great for taking to a potluck. Can be prepared early for a dinner if kept cool, not frozen.
Layer in order and chill. Stir and serve.
Combine and mix all ingredients. Refrigerate overnight before serving. Add the cashews just before serving otherwise they will become a little soggy.
Mix together first 6 ingredients. Refrigerate. At serving time, stir in bacon and cashews.
Combine and mix oil ingredients. Refrigerate before serving.
About 2 hours before serving, mix all ingredients. Refrigerate. If there are any leftovers, toss over lettuce for another variety of salad.
Combine vegetables, nuts and bacon with sour cream. Mix prepared dressing, mustard and garlic together. Pour over salad and toss gently.
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