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Mexican Cold Pea Soup
Lunch Mexican

Mexican Cold Pea Soup

5.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Add peas to the bowl of a food processor or blender; pulse, constantly scraping down the sides of the bowl, until puréed. Add a little lime juice if peas are too dry. Add yogurt, olive oil, remaining lime juice, garlic, and chili powder; pulse until liquefied. Pour soup into a large bowl; stir in ice water and salt until incorporated. Cover the bowl with plastic wrap; refrigerate until flavors combine, 4 to 6 hours to overnight.
  2. 2 Garnish servings with bell pepper, tomato, and jalapeño.

By STUUUAAART

Ed's Secret Pea and Mushroom Salad
Lunch

Ed's Secret Pea and Mushroom Salad

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Shrimp and Pea Salad
Lunch

Shrimp and Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Fresh Beet Salad
Lunch

Fresh Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
  2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
  3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

#1 Pea Salad Most Requested!
Lunch American

#1 Pea Salad Most Requested!

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl.
  2. 2 Add almonds and onions to peas; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

By Janie Hubshman-Edinger

Pea and Cauliflower Salad
Lunch

Pea and Cauliflower Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
  2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Vegetable Salad
Lunch

Vegetable Salad

4.3

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
  2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Tuna Pasta Salad
Lunch

Tuna Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

Crunchy Pea and Water Chestnut Salad
Lunch

Crunchy Pea and Water Chestnut Salad

2.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place frozen peas in a colander; rinse under hot water to thaw. Drain.
  2. 2 Mix peas, carrots, water chestnuts, and green onions together in a bowl.
  3. 3 Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
  4. 4 Stir mayonnaise into salad just before serving.

By candygrama

Healthy Quinoa Salad
Lunch

Healthy Quinoa Salad

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
  3. 3 Mix quinoa and vegetable mixture together in a bowl.
  4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Bison Pepperoni Macaroni
Lunch

Bison Pepperoni Macaroni

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
  2. 2 Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
  3. 3 Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

By The Bison Council

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Lunch

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Cold Macaroni and Tuna Salad
Lunch American

Cold Macaroni and Tuna Salad

4.0

Prep
25 min
Cook
15 min
Total
115 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  3. 3 Put frozen peas into a colander and rinse with hot water; drain well.
  4. 4 Place macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put tuna in the bowl, flaking it apart.
  5. 5 Stir mayonnaise into tuna mixture, a little at a time, until mixture is moist but not soggy. Season with salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

By trvlnbarefootingal

Cold Rice Salad
Lunch

Cold Rice Salad

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  3. 3 Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  4. 4 Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

By Colleen

Italian Scallop and Shrimp Salad
Lunch Italian

Italian Scallop and Shrimp Salad

3.8

Prep
15 min
Cook
10 min
Total
535 min

Instructions

  1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
  2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Nana's 7-Layer Salad
Lunch American

Nana's 7-Layer Salad

4.1

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
  2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
  3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Chicken Soba Noodle Soup
Lunch

Chicken Soba Noodle Soup

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
  2. 2 At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
  3. 3 Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

By TheCarl

Peas and Pancetta
Lunch Italian

Peas and Pancetta

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Authentic Russian Salad 'Olivye'
Lunch European

Authentic Russian Salad 'Olivye'

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Bring a large pot of water to a boil.
  2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
  3. 3 Drain and slightly cool mixture.
  4. 4 Chop potatoes and carrot. Peel and chop eggs.
  5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
  6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Yummy Summer Pea Salad
Lunch American

Yummy Summer Pea Salad

4.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Toss bacon, peas, raisins, Cheddar cheese, onion, and sunflower seeds together in a bowl until well combined.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a small bowl until smooth.
  3. 3 Pour dressing over salad; toss to coat.
  4. 4 Cover the bowl; refrigerate until chilled, about 1 hour.

By TabbyKat

Russian Potato Salad
Lunch European

Russian Potato Salad

4.6

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
  2. 2 Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

By KATUSHKA92

7-Layer Salad
Lunch American

7-Layer Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
  2. 2 Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

By Kara Parsons