I remember my grandmother making this pea salad. I've updated it and added a few more ingredients. It goes with almost any meal as a side dish. So good with bbq ribs, pork chops, chicken, ham, any meat really. I even like it just by itself. The curry powder gives it it's umph. Adjust the ingredients to suit your taste.
Mix all in a bowl and toss to cover. Chill.
The curry powder gives it "it's taste". I put curry powder in most all my salads; egg, potato, macaroni, tuna, salmon. I just add until I think it tastes just right. Really good with ribs, chops, ham, anything!
The cooking time is for boiling the eggs. Maybe 15 minutes. Nothing else needs to be cooked. I prepare the other ingredients while waiting on the eggs to boil.
|Time:||20 minutes Preparation Time|
15 minutes Cooking Time
Source: My grandmother
by Sherrylee from Dixie, WV
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Fill large bowl with either 1 layer or many layers (I prefer many)
Combine all salad ingredients. Cover with the dressing, which has been heated until the sugar dissolves and then stirred well. Cover and refrigerate at least 4 hours.
This is a refreshing salad that can serve as a first course or side dish.
Dice eggs, olives, and pickles. Mix with peas in bowl. Mix Miracle Whip, mustard, and pickle juice together. Then stir into peas. Chill before serving.
You thaw the frozen bag of peas in the refrigerator overnight. When you put the salad together the next day, you chill it and then serve.
This quick recipe can be made ahead, and put in the 'fridge until time to eat. It is also one of those recipes that goes "quick"at a covered dish dinner.
In a bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
Love the peanuts in this recipe! Very good!
A recipe my step-mother used to make. Very good.
The water chestnuts make this a special salad.
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Cook peas accordingly. Drain; cool. In a large bowl, combine all ingredients. Chill and serve.
Bring dressing ingredients to a boil. Pour over mixed veggies. Add a dash of paprika. Cook until veggies are tender, refrigerate.
Rinse peas in hot water (steam if fresh); drain. Combine vegetables, nuts and bacon with sour cream.