When a friend of ours told us that she had concocted a green pea salad that her three children and her husband thoroughly approved, we begged for the recipe.

Here it is, an interesting combination of cooked frozen green peas and other good things. After you give the vegetables a mint-flavored oil-and-vinegar dressing, you add yogurt, sour cream or mayonnaise — depending on what you wish to use or have on hand.

When we tested the salad on adult guests, they liked the yogurt and sour cream combinations equally. You may want to try all three variations and decide which you favor. – Cecily Brownstone, Associated Press Food Editor

Green peas on a grey wooden table

Green pea salad recipe

Ingredients

2 packages (each 10 oz) frozen green peas
1 cup boiling water
1-1/2 teaspoons salt
1/16 teaspoon pepper
1/3 cup salad oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons crumbled dry mint flakes or 1 tablespoon minced fresh mint
3 tablespoons minced onion
1 cup finely-diced celery
1/2 cup plain yogurt, commercial sour cream or mayonnaise
Lettuce leaves
Tomato wedges

Directions

Turn the peas into a saucepan large enough to hold both packages; add the boiling water and 1/2 teaspoon of the salt; cook according to the method given in the package directions. Drain, reserving 2 tablespoons liquid from the peas and putting it into a medium mixing bowl.

To the 2 tablespoons pea liquid add the remaining 1 teaspoon salt, the pepper, oil, vinegar, lemon juice, mint and onion. Add the hot peas; cover and chill.

Before serving, mix in celery and yogurt, sour cream or mayonnaise.

Serve on lettuce and garnish with tomatoes.

Makes 4 cups salad or 6 servings, each 2/3 cup.

ALSO TRY: Lamb chops with peas confetti (1965)


About this story

Source publication: Corsicana Daily Sun (Texas)

Source publication date: July 29, 1970

Filed under: 1970s, Salad recipes, Vegetarian recipes

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