64 pea salad recipes

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

Onion caviar with black-eyed peas, sweet Vidalia onions, green bell pepper, pimentos, and garlic in Italian dressing. A Southern marinated appetizer or side dish, best made overnight.

Shrimp and rice salad with sauteed mushrooms, ham, peas, and red pepper dressed in French dressing. A colorful composed salad ring with a retro presentation style.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Macaroni, tuna salad suitable for main or sid dish

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

This was very good. I prepared the salads individually on salad plates and fanned the pears for a more elegant look.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.

I love fruits, healthy and tasty, I always make this yogurt fruit salads, and always use low-fat yogurt. Very great!

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.