Browse Items (3 total)

• 
  Textcategory:Sidedecade:1960s...7 more

  Snap Peas and Spinach Salad

  SNAP PEAS AND SPINACH SALAD
  
  Makes 6 servings at 56¢ each.
  
  2 cups Sugar Snap peas,
  washed and strung
  ½ pound spinach, washed and dried
  1 medium-size red onion, sliced
  ½ pound mushrooms, cleaned and
  sliced
  2 hard-cooked eggs, sliced
  ¼ cup vegetable oil
  2 tablespoons vinegar
  1 clove garlic, crushed
  ¾ teaspoon salt
  Freshly ground pepper
  2 tablespoons grated Parmesan
  cheese
  4 slices bacon, cooked, drained and
  crumbled
  
  1. Combine peas, spinach, onion, mush-
  rooms and eggs in a large salad bowl.
  Cover and chill.
  2. Combine oil, vinegar, garlic, salt and
  pepper in a screw-top jar; shake well.
  When ready to serve, pour dressing
  over salad. Sprinkle with cheese and
  bacon; toss and serve.
  
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  # Snap Peas and Spinach Salad
  
  *Makes 6 servings at 56¢ each*
  
  ## Ingredients
  
  - 2 cups Sugar Snap peas, washed and strung
  - 1/2 pound spinach, washed and dried
  - 1 medium-size red onion, sliced
  - 1/2 pound mushrooms, cleaned and sliced
  - 2 hard-cooked eggs, sliced
  - 1/4 cup vegetable oil
  - 2 Tbsp vinegar
  - 1 clove garlic, crushed
  - 3/4 tsp salt
  - Freshly ground pepper
  - 2 Tbsp grated Parmesan cheese
  - 4 slices bacon, cooked, drained and crumbled
  
  ## Instructions
  
  1. Combine peas, spinach, onion, mushrooms and eggs in a large salad bowl. Cover and chill.
  2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve.
• 
  Textcategory:Sidedecade:1980s...7 more

  Potato and Snap Pea Salad

  POTATO AND SNAP PEA SALAD
  
  Makes 4 servings at 42¢ each.
  
  1 pound new potatoes
  1 tablespoon tarragon vinegar
  2 tablespoons peanut or vegetable oil
  ½ teaspoon salt
  
  R2 FAMILY CIRCLE 7/1/81
  
  1 teaspoon Dijon-style mustard
  2 cups small Sugar Snap peas,
  washed, strung and cut lengthwise
  1 tablespoon mayonnaise
  1 tablespoon milk
  
  Back:
  
  1. Scrub potatoes with vegetable brush.
  Cook in boiling salted water to cover
  in a large saucepan until tender, about
  15 minutes. Drain; cut into 1-inch slices.
  2. Combine vinegar, oil, salt and mustard
  in medium-sized bowl. Add warm pot-
  atoes; toss lightly to coat. Let stand at
  room temperature until cool.
  3. Add peas to potatoes; combine may-
  onnaise and milk in small cup. Toss
  lightly just to coat.
  
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  # Potato and Snap Pea Salad
  
  *July 1, 1981*
  
  *Makes 4 servings*
  
  ## Ingredients
  
  - 1 lb new potatoes
  - 1 Tbsp tarragon vinegar
  - 2 Tbsp peanut or vegetable oil
  - 1/2 tsp salt
  - 1 tsp Dijon-style mustard
  - 2 cups small Sugar Snap peas, washed, strung and cut lengthwise
  - 1 Tbsp mayonnaise
  - 1 Tbsp milk
  
  ## Instructions
  
  1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices.
  2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm potatoes; toss lightly to coat. Let stand at room temperature until cool.
  3. Add peas to potatoes; combine mayonnaise and milk in small cup. Toss lightly just to coat.
• 
  Textcategory:Maindecade:1960s...6 more

  Snap Pea and Chicken Salad in Avocado Halves

  SNAP PEA AND CHICKEN SALAD IN AVOCADO HALVES
  
  Makes 4 servings at 55¢ each.
  
  1 cup chopped cooked chicken
  2 tablespoons chopped green onion
  1 cup Sugar Snap peas, washed,
  strung, and cut into 1-inch pieces
  1/3 cup dairy sour cream
  1 teaspoon prepared mustard
  1/8 teaspoon salt
  2 medium-size avocados
  Lemon juice
  Freshly ground pepper
  
  1. Combine chicken, onion and peas in a
  medium-size bowl. Combine sour
  cream, mustard and salt in a small cup.
  2. Halve and pit avocados; rub cut sur-
  faces with lemon juice.
  3. Toss chicken with sour cream dressing
  and pepper. Serve in avocado shells.
  
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  # Snap Pea and Chicken Salad in Avocado Halves
  
  ## Ingredients
  
  - 1 cup chopped cooked chicken
  - 2 Tbsp chopped green onion
  - 1 cup Sugar Snap peas, washed, strung, and cut into 1-inch pieces
  - 1/3 cup dairy sour cream
  - 1 tsp prepared mustard
  - 1/8 tsp salt
  - 2 medium-size avocados
  - Lemon juice
  - Freshly ground pepper
  
  ## Instructions
  
  1. Combine chicken, onion, and peas in a medium-size bowl. Combine sour cream, mustard, and salt in a small cup.
  2. Halve and pit avocados; rub cut surfaces with lemon juice.
  3. Toss chicken mixture with sour cream dressing and pepper. Serve in avocado shells.