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The nutritional differences between fresh, canned or frozen peas will be minimal, the experts say. So the answer depends on your personal preferences and how you like to use peas in recipes.
Hearty and rich, a bacon pea salad certainly falls on the decadent side of the recipe book. Made with sour cream, bacon, shredded cheddar cheese, and red onion, the salad would be a hit at any ...
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. [1] The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added.
Green salad usually topped with dried cherries, blue cheese, and a vinaigrette salad dressing. Mimosa salad: Russia: Fish, egg and cheese salad Canned fish, hard boiled eggs, cheese, onion, with mayonnaise. Mushroom salad [26] Finland: Mushroom salad Fresh or salted mushrooms, onion, crème fraîche or smetana. Nam khao: Laos: Meat salad
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5. Bring a large saucepan of water to a boil. Add the green peas, cover and cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Drain the peas, transfer half to a food processor and coarsely puree. Stir the puree back into the remaining peas.
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