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Results 51 - 60 of 64 for early pea salad
Layer as follows in 9 x 13 inch casserole dish. Mix 1 cup mayonnaise with 2 teaspoons of sugar. Spread over lettuce and seal. Refrigerate ...
Use casserole dish or large glass dish. Layer each ingredients in order. Spread mayonnaise, sprinkle grated cheese, sprinkle bacon bits to ...
53. PEA SALAD
Drain peas, corn and green beans. ... salt, and pepper to a boil. Cool and pour over vegetable and refrigerate overnight. Will keep up to 2 weeks.
Mix oil, vinegar and honey. Drain vegetables and slice onion into thin slices, separating into rings. Combine vegetables with oil mixture ...
55. VEGETABLE SALAD
Combine marinade ingredients and bring to a boil. Cool; pour over mixed vegetables and set in refrigerator for a few hours or overnight.
Boil syrup mixture 5 minutes and cool. Pour over vegetables. Marinate overnight.
57. 24 HOUR SALAD
Layer as listed, refrigerate for 4 to 6 hours.
58. BEAN SALAD
Drain peas, green beans, corn and ... stirring well. Pour over vegetables. Stir. Chill overnight. Serve with hot dogs and hamburgers on a picnic.
59. VEGETABLE SALAD
Combine all vegetables, mix well. Combine remaining ingredients; mix well, pour over vegetables. Chill 24 hours. Drain before serving.
60. VEGETABLE SALAD
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.
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