This green pea salad is as pretty as it is flavorful, with bright green peas, shredded carrots, red bell pepper, red onion, and celery. Use a combination of red, yellow, and orange bell pepper for even more color.
The salad ingredients are adaptable as well. Add some diced cooked bacon to the salad for smoky flavor, or make it with about 1/2 cup of shredded mild or sharp cheddar cheese. Chopped hard-boiled eggs are a popular addition to many kinds of salads, and would be excellent in this one. Chop or slice one or two hard-boiled eggs; stir into the salad or use as a garnish. For extra herb flavor, a teaspoon of chopped fresh dill or chives to the dressing mixture if you'd like.
Serve this salad with any summer meal or cookout, or take it along to a potluck event or picnic.
Make this a few hours in advance and chill thoroughly for best flavor.
- 4 cups fresh or frozen green peas
- 1 small carrot shredded
- 1/2 red bell pepper, finely chopped
- 1 red onion, finely chopped, about 1 cup
- 1/2 cup finely chopped celery
- 1/2 cup light or regular ranch-style dressing
- 1/3 cup mayonnaise
- 1/4 teaspoon dried leaf oregano
- 1/8 teaspoon pepper
- 1/4 teaspoon salt, or to taste
Steam the peas on the stovetop or microwave oven following the package instructions. Put them in a colander and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked cooled peas with the bell pepper, onion, and celery.
In a measuring cup or small bowl, combine the ranch-style dressing, mayonnaise, and seasonings.
Stir the dressing mixture into the vegetables and stir until well coated.
Chill the salad for at least 2 hours before serving.