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Before you jump to Charmschool Luncheon Pea Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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One way to deal with this to start seeing some results is to understand that you do not need to alter everything right away or that you have to entirely get rid of certain foods from your diet. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.
All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to charmschool luncheon pea salad recipe. To cook charmschool luncheon pea salad you need 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Charmschool Luncheon Pea Salad:
- You need 1 packages frozen green peas 16 oz (1 lb)
- Use 1 tbsp fresh chopped dill (or 2 tsps dry)
- You need 10-15 cocktail onions halved (depending on size)
- Take 1/2 cup grated sharp cheddar cheese
- Get 1/4 cup mayonnaise
- Use 1/2 cup watercress leaves
- Use to taste Salt and pepper
Steps to make Charmschool Luncheon Pea Salad:
- Place peas in a colander & rinse with cool water to de-thaw. Allow to drain and dry for a minute.
- 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.)
- Gently fold together until well mixed and everything is coated in mayonnaise.
- 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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