Two Pea Salad

Two Pea Salad

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Judy August


My favorite Winter salad recipe. One of my better experiments!


★★★★★ 1 vote

8 to 12
15 Min



  • 1 lb
    frozen petite peas
  • 1 can(s)
    chick-peas (garbanzo beans)
  • 1 small bunch
    green onions (scallions), coarsely chopped
  • 1 c
    raw cauliflower, chopped

  • 2/3 c
  • 1/3 c
    sour cream
  • 1 Tbsp
    lemon juice, fresh
  • 3 oz
    crumbled blue cheese
  • ·
    pepper to taste

How to Make Two Pea Salad


  1. Dump green peas & chick-peas in a collander. Pick out pieces of chick pea shell and rinse under cold water until peas are almost thawed. Drain well.
  2. Mix dressing ingredients in a large bowl. Add vegetables & stir gently to coat with dressing.
  3. Cover & chill for at least 3 hours prior to serving. Best if made a day in advance.
  4. This is the basic recipe. Other things I've added: chopped raw zucchini, chopped raw broccoli stems, diced celery, diced cooked meat. Things not to add: kidney beans (too sweet) raw mushrooms or olives (turn dressing gray)

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About Two Pea Salad

Course/Dish: Other Salads

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