To make green pea salad with easy creamy dressing, cook 4 cups frozen peas until tender, and then rinse with cold water. When cooled, combine peas with 1/2 finely chopped red bell pepper, one finely chopped red onion, 1/2 cup finely chopped celery and one small shredded carrot in a large bowl. In a small bowl or measuring cup, mix 1/2 cup regular or light ranch dressing, 1/3 cup mayonnaise, 1/4 teaspoon dried leaf oregano, 1/8 teaspoon pepper and salt to taste. After blending, stir the dressing into the vegetables until coated well. The salad yields five or six servings.
To make pea and mint salad, boil 2 1/2 cups frozen peas and 1 pound sugar-snap peas with strings removed in a large pot for two minutes. Drain, rinse with cold water, and then put peas in a large bowl. In a small bowl, combine 2 teaspoons sugar, 2 teaspoons white-wine vinegar, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice and 1/4 cup freshly chopped mint. Drizzle the dressing over the peas, and then toss peas to coat well. The salad yields eight servings.Learn more about Vegetables