Pea and peanut salad is the recipe Ruth Lanuzza requested. She remembered it had sour cream or mayonnaise. A variety of versions poured in, and Ruth may be surprised. Hopefully one of these recipes is what she wants. Angie Colombo, Joan Finch and Joyce Rogers share a sour cream-based recipe. Angie warns not to use canned peas, only frozen. Jackie Gustafson's version is mayonnaise-based but gets some zing from ranch dressing. Elaine Zeman substitutes macadamia nuts for the peanuts and adds a kick with mustard and Italian dressing. Elaine warns not to use light sour cream, as it makes the dressing too watery.
Peas and Peanuts
For: Ruth Lanuzza of Brooksville
From: Angie Colombo of Oldsmar, Joan Finch of Palm Harbor and Joyce Rogers of Dunedin
1 pint sour cream
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon lemon juice
1 (20-ounce) package frozen peas
8 ounces Spanish peanuts
• Mix sour cream, Worcestershire sauce, garlic salt and lemon juice in a large bowl. (Make this one hour ahead of time.) Thaw peas in cold water and drain well. Add peanuts to sour cream mixture and mix well. Add peas and mix gently. Refrigerate at least 1 hour before serving.
Crunchy Pea Salad
For: Ruth Lanuzza of Brooksville
From: Jackie Gustafson of Floral City
½ cup ranch salad dressing
½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon celery seed
¼ teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) packages frozen peas, thawed
3 tablespoons finely chopped onion
¾ cup salted peanuts
• In a large bowl, combine ranch dressing, mayonnaise, lemon juice, celery seed, salt and pepper. Add peas and onion; toss. Just before serving, stir in peanuts.
Serves 6.
Crunchy Pea Salad
For: Ruth Lanuzza of Brooksville
From: Elaine Zeman of St. Pete Beach
Salad:
1 (16-ounce) bag frozen petite peas
¼ cup diced green onions
½ cup diced celery
6 slices bacon, cooked and crumbled
½ cup macadamia nuts, chopped
Salt and pepper to taste
Dressing:
¾ cup sour cream
¼ cup Italian dressing
1 tablespoon mustard
• Defrost peas, drain and add green onions, celery, bacon, nuts and salt and pepper.
• In separate bowl, mix sour cream, Italian dressing and mustard together. Blend into pea mixture.
>>SALAD
Peas and Peanuts
For: Ruth Lanuzza of Brooksville
From: Angie Colombo of Oldsmar, Joan Finch of Palm Harbor and Joyce Rogers of Dunedin
1 pint sour cream
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon lemon juice
1 (20-ounce) package frozen peas
8 ounces Spanish peanuts
• Mix sour cream, Worcestershire sauce, garlic salt and lemon juice in a large bowl. (Make this one hour ahead of time.) Thaw peas in cold water and drain well. Add peanuts to sour cream mixture and mix well. Add peas and mix gently. Refrigerate at least
1 hour before serving.
>>salad
Crunchy Pea Salad
For: Ruth Lanuzza of Brooksville
From: Jackie Gustafson of Floral City
½ cup ranch salad dressing
½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon celery seed
¼ teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) packages frozen peas, thawed
3 tablespoons finely chopped onion
¾ cup salted peanuts
• In a large bowl, combine ranch dressing, mayonnaise, lemon juice, celery seed, salt and pepper. Add peas and onion; toss. Just before serving, stir in peanuts.
Serves 6.
>>salad
Crunchy Pea Salad
For: Ruth Lanuzza of Brooksville
From: Elaine Zeman of St. Pete Beach
Salad:
1 (16-ounce) bag frozen petite peas
¼ cup diced green onions
½ cup diced celery
6 slices bacon, cooked and crumbled
½ cup macadamia nuts, chopped
Salt and pepper to taste
Dressing:
¾ cup sour cream
¼ cup Italian dressing
1 tablespoon mustard
• Defrost peas, drain and add green onions, celery, bacon, nuts and salt and pepper.
• In separate bowl, mix sour cream, Italian dressing and mustard together. Blend into pea mixture.
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