Two Pea Salad Recipe

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Two Pea Salad

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


1Dump 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.
2Mix dressing ingredients in a large bowl. Add vegetables & stir gently to coat with dressing.
3Cover & chill for at least 3 hours prior to serving. Best if made a day in advance.
4This 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)

About this Recipe

Course/Dish: Other Salads