Tasty Pea Salad

Sharon's Healthy Recipes

A pretty and different salad that goes well with chicken or beef dishes. Even people who don’t like peas, enjoy this one!


2 cups or 1, 10 oz. pkg. frozen peas
1/2 cup water
1/4 cup organic, extra virgin olive oil
2 tbs. brown rice vinegar*
1/2 tsp. sea salt
1/2 tsp. dried thyme
1/2 cup chopped celery
2 scallions, chopped
1/2 cup cubed cheddar cheese
1/2 cup raw cashew halves, roasted*
2 tbs. Vegenaise*

No of Servings: 4     Preparation Time: 20 minutes     Cooking Time: 5 minutes


Bring peas and water to a boil. Turn off heat and let sit for about 2 minutes. Drain. Peas will still be bright green. Add olive oil, vinegar, salt and thyme. Put in bowl and cover. Refrigerate for a few hours. When ready to serve add remaining ingredients. Mix and serve on bed of assorted greens. Garnish with extra cashews and extra chopped scallions.


Brown rice vinegar is sold in health food stores. I use either Spectrum or Eden brand. I use organic, raw milk cheese. To roast cashews, place raw cashew halves in glass or stainless steel pan and oven roast for about 15 minutes or until lightly browned at 350 degrees, stirring once or twice. Vegenaise is made by Follow Your Heart and found in the refrigerated section of the grocery store. I buy the one with a purple lid, made from grapeseed oil.

Dig Deeper

Peas Anyone?

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