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Charmschool Luncheon Pea Salad
Charmschool Luncheon Pea Salad

Before you jump to Charmschool Luncheon Pea Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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To see results, it is definitely not essential to drastically change your eating habits. Even more crucial than wholly changing your diet is just substituting healthy eating choices whenever possible. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will see that you no longer wish to eat the old diet.

Evidently, it’s not hard to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to charmschool luncheon pea salad recipe. You can have charmschool luncheon pea salad using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Charmschool Luncheon Pea Salad:
  1. Get 1 packages frozen green peas 16 oz (1 lb)
  2. You need 1 tbsp fresh chopped dill (or 2 tsps dry)
  3. Take 10-15 cocktail onions halved (depending on size)
  4. Get 1/2 cup grated sharp cheddar cheese
  5. Use 1/4 cup mayonnaise
  6. Provide 1/2 cup watercress leaves
  7. You need to taste Salt and pepper
Instructions to make Charmschool Luncheon Pea Salad:
  1. Place peas in a colander & rinse with cool water to de-thaw. Allow to drain and dry for a minute.
  2. Combine in a medium mixing bowl all ingredients: peas, mayonnaise, cheese, onions, dill, watercress, garlic powder, salt & pepper. (If peas are still damp pat them dry with a clean cloth before adding.)
  3. Gently fold together until well mixed and everything is coated in mayonnaise.
  4. Chill for a few hours covered before serving to let the flavors meld together. Keeps for several days in the fridge & great to make ahead.

Sugarsnap peas, with their full flavour and crisp texture, work well with baby spinach leaves and a little peppery rocket to provide the salad base for tangy feta cheese and sweet black grapes. Drain, refresh in cold water, then drain again. Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado, pumpkin seeds and Parmesan shavings. Don't salt the water, though, or the chick peas will not soften.

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