These are the majority of the salads with peas from the 1993 edition of the Great American Brand Name Cookbook.
RECIPES IN THIS FILE:
Salad Elegante
Dole's Summer Vegetable Salad with Dill Dressing
Cashew Pea Salad
Seafood Pea-Ista Salad
Lanai Pasta Salad
Rice Pilaf Salad
Potluck Pasta Salad
Oriental Shrimp Salad with Puff Bowl
Sea Salad with Lemon Mustard Dressing
Paella Salad
SALAD ELEGANTE
Makes about 2 side dish servings
1/4 cup Wish Bone Italian or Lite Italian Salad Dressing
10 small snow peas (about 1 1/2 ounces)
1/2 cup sliced fresh mushrooms
1/2 small red bell pepper, cut into rings
2 cups mixed salad greens (for serving)
In a small bowl, combine all ingredients except salad greens. Cover and marinate in refrigerator, stirring occasionally, 4 hours or overnight.
To serve, arrange marinated vegetables on salad greens.
DOLE'S SUMMER VEGETABLE SALAD
Makes 4 servings
1 head Dole iceberg lettuce
2 Dole tomatoes
1 cucumber
1/2 dole red bell pepper
1/4 red onion
1 cup sliced dole celery
1 cup snow peas, ends and strings removed
1 cup sliced dole cauliflower
Dill Dressing (recipe follows)
Tear lettuce into bite size pieces. Cut tomatoes into wedges. Slice cucumber, red pepper and red onion. Place all vegetables in salad bowl, toss with dill dressing.
DILL DRESSING
1/2 cup dairy sour cream
1/2 cup mayonnaise
1 tablespoon vinegar
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon Dijon mustard
3/4 teaspoon garlic salt
Cracked black pepper, to taste
In 1-quart measure, combine all ingredients for the dressing. Refrigerate, covered, until ready to serve.
CASHEW PEA SALAD
Makes 6 cups
1/2 cup Miracle Whip Free Salad Dressing
2 tablespoons lemon juice
1/2 teaspoon dill weed
1 (10 ounces) package Birds Eye peas, thawed, drained
2 cups cauliflower florets
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup chopped red onion
1/4 cup cashews (for serving)
Mix salad dressing, juice, and dill until well blended. Add all remaining ingredients except cashews; mix well. Refrigerate.
Sprinkle with cashews just before serving.
SEAFOOD PEA-ISTA SALAD
Makes 4 to 6 servings
8 ounces corkscrew pasta, uncooked
FOR THE DRESSING:
1/2 cup mayonnaise or salad dressing
1/4 cup Zesty Italian Salad Dressing
2 tablespoons grated Parmesan cheese
FOR THE SALAD:
2 cups canned green or yellow black eyed peas, rinsed and drained
1 1/2 cups chopped imitation crabmeat (about 8 ounces)
1 cup broccoli flowerets, partially cooked
1/2 cup chopped green bell pepper
1/2 cup chopped tomato
1/4 cup sliced green onions
Cook pasta according to package directions; rinse and drain.
Combine mayonnaise, Italian salad dressing and cheese in a large bowl; blend well. Add peas, pasta, imitation crabmeat, broccoli, pepper, tomato, and onions; toss to mix. Cover and refrigerate at least 2 hours before serving.
LANAI PASTA SALAD
Makes 6-8 servings
3 cups cooked spiral pasta
2 cups Dole Sugar Peas
1 cup sliced Dole carrots
1 cup sliced cucumbers
1/2 cup bottle reduced calorie italian salad dressing
1/4 cup chopped cilantro or parsley
Drain pineapple, reserve 1/4 cup juice. Combine pineapple, reserved juice and remaining ingredients in large bowl, toss to coat.
RICE PILAF SALAD
Makes 6 servings
1 (9 ounce) package rice pilaf mix
3 tablespoons vegetable oil
1 tablespoon vinegar
1 (6 ounce) package Eckrich Ham, cut into thin strips
1 cup chopped zucchini
1/2 cup cooked peas
1/4 cup chopped fresh parsley
FOR SERVING:
1/2 cup cherry tomato halves
6 lemon wedges
1/3 cup plain yogurt
Cook rice pilaf according to package directions, omitting butter.
Combine oil and vinegar, pour over warm rice pilaf in a large bowl. Mix in ham, zucchini, peas and parsley. Cool to room temperature.
Garnish each serving with tomatoes and lemon wedges, top with about 1 tablespoon yogurt.
POTLUCK PASTA SALAD
Makes 8 servings
8 ounces spiral pasta, uncooked
FOR THE DRESSING:
1/2 cup vegetable oil
1/4 cup white vinegar
1 large garlic clove, pressed or minced
2 tablespoons lemon juice
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
Dash ground black pepper
FOR THE SALAD:
1/4 pound snow peas, ends and strings removed
2 cups Dole broccoli florets
2 cups sliced fresh mushrooms
1 cup Dole cauliflower florets
1 cup halved cherry tomatoes
Cook pasta according to package directions. Drain.
Meanwhile, in screw top jar, combine oil, vinegar, garlic, lemon juice, mustard, Worcestershire, salt and pepper. Shake well.
In large bowl, combine hot pasta and dressing. Mix well. Add vegetables, toss to coat. Refrigerate, covered.
ORIENTAL SHRIMP SALAD WITH PUFF BOWL
Makes 4-6 servings
1 pound small raw shrimp, peeled, deveined and cooked
4 ounces fresh pea pods or 1 (6 ounce) package frozen pea pods, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 cup sliced fresh mushrooms (about 4 ounces)
1 cup diagonally sliced celery
2 ounces fresh bean sprouts (about 1 cup)
1/4 cup sliced green onions
3/4 cup mayonnaise or salad dressing
1/4 cup REALEMON lemon juice from concentrate
1 tablespoon prepared horseradish
Puff Bowl (recipe follows) or lettuce (for serving)
In large bowl, combine all ingredients except Puff Bowl or lettuce; mix well. Cover and chill.
Just before serving, spoon into puff bowl or onto lettuce. Refrigerate leftovers.
PUFF BOWL
2 eggs
1/2 cup unsifted flour
1/2 cup Borden or Meadow Gold milk
1/4 teaspoon salt
2 tablespoons margarine or butter, melted
Preheat over to 425 degrees F.
In small mixer bowl, beat eggs until frothy. Gradually beat in flour, beat until smooth. Add remaining ingredients, mix well. Pour into well greased 9-inch pie plate.
Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 10-15 minutes.
SEA SALAD
Makes 4 servings
8 ounces shell shaped pasta, uncooked
1 bunch Dole broccoli, cut into florets (2 cups)
4 ounces snow peas, ends and strings removed
2 cups sliced Dole celery
2 cups sliced fresh mushrooms
1/2 cup sliced Dole red bell pepper
8 ounces cooked, shelled shrimp
Lemon Mustard Dressing (recipe follows)
Cook pasta according to package directions, drain.
To blanch vegetables, cover broccoli and snow peas with boiling water. Let stand five minutes. Rinse under cold water and stop cooking, drain.
In large bowl, combine vegetables, pasta and shrimp, toss with Lemon Mustard Dressing. Refrigerate covered at least two hours before serving.
LEMON MUSTARD DRESSING
1/2 cup olive or vegetable oil
3 tablespoons lemon juice
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon dried dill weed
1/4 teaspoon pepper
Salt, to taste
In 1-quart measure, combine the ingredients for the dressing; blend well.
PAELLA SALAD
Makes 8 servings
FOR THE RICE:
1 (13 3/4 ounce) can chicken broth (1 3/4 cups)
2/3 cup cold water
2 1/4 cups Minute Long Grain Rice, uncooked
1/4 teaspoon saffron threads, crushed
FOR THE SALAD:
3 cups chopped cooked chicken
2 packages (6 ounces each) frozen cooked tiny shrimp, thawed
1 pound smoked sausage, sliced, halved, browned
2 cups coarsely chopped tomato
1 (10 ounce) package Birds Eye peas, thawed, drained
2/3 cup Miracle Whip Salad Dressing
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
Salt and pepper, to taste
Bring broth and 2/3 water to boil, stir in rice and saffron. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed. Cool.
Mix remaining ingredients for the salad together until well blended. Stir in rice.
There are a few more salads containing peas- a layered turkey salad, beef and pear salad, oriental beef salad, chinese chicken salad, and oriental chicken salad. Let me know if one of those is the one and not any of those I posted.
