Peas And Carrot Salad Recipe
Peas and carrot salad rules the list of the best tasting dishes thanks to this recipe. The main ingredient in peas and carrot salad is vegetable. It is a great side dish. I am eagerly waiting to know what you think about this peas and carrot salad. Send me a note!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 1/2 cups fresh peas
12 baby carrots, or 4 regular-sized carrots, scraped and sliced
Water
6 celery stalks with leaves, diced
1 bunch tiny radishes, sliced
1 green pepper, seeded and chopped
4 to 6 scallions, including some of the green, sliced
4 ears of corn, steamed 4 minutes, and kernels scraped off
4 cooked new potatoes, diced
2 cooked beets, diced
1 cup cooked green beans
Homemade French dressing
Salt
Buttercrunch or Boston lettuce leaves
2 hard-cooked eggs, sliced
3 tomatoes, cut into wedges
Directions
1. Put the peas and sliced carrots in a saucepan. Add enough water to barely cover the bottom of the saucepan, cover, and simmer for 8 minutes.
2. Drain the vegetables (save the water for soup) and put the vegetables in a bowl. Cool and chill. Add the celery, radishes, green pepper, scallions, corn, potatoes, beets, and green beans.
3. Toss with dressing, adding salt while tossing. Turn mixture into a salad bowl lined with lettuce leaves. Garnish with egg slices and tomato wedges.
2. Drain the vegetables (save the water for soup) and put the vegetables in a bowl. Cool and chill. Add the celery, radishes, green pepper, scallions, corn, potatoes, beets, and green beans.
3. Toss with dressing, adding salt while tossing. Turn mixture into a salad bowl lined with lettuce leaves. Garnish with egg slices and tomato wedges.
