Green Pea Salad with Cheddar Cheese Recipe

Green peas: These are the base of the salad, providing a sweet and tender bite.

Cheddar cheese: Adds a sharp, creamy contrast to the sweetness of the peas.

Red onion: Offers a mild, slightly sweet flavor and a bit of crunch.

Mayonnaise: Acts as the creamy dressing that binds all the ingredients together.

Apple cider vinegar: Adds a tangy note that balances the richness of the mayonnaise.

Sugar: Provides a hint of sweetness to enhance the flavors.

Salt: Enhances the overall taste of the salad.

Pepper: Adds a bit of heat and depth to the flavor profile.

When preparing the green peas for this salad, ensure they are fully thawed and drained to avoid excess moisture, which can dilute the dressing. For a more vibrant flavor, consider blanching the peas briefly in boiling water for about 1-2 minutes, then immediately transferring them to an ice bath to stop the cooking process. This technique will enhance the peas' natural sweetness and maintain their bright green color.

• frozen, thawed green peas - Substitute with edamame: Edamame provides a similar texture and a slightly nutty flavor that complements the salad well.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese adds a tangy and creamy element that pairs nicely with the other ingredients.

• finely chopped red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color contrast without overpowering the dish.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides creaminess and a slight tang.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a fresh, acidic note that brightens up the salad.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of depth to the dressing.

• salt and pepper - Substitute with soy sauce and white pepper: Soy sauce adds umami and depth, while white pepper provides a subtle heat without altering the color of the salad.

• Store the green pea salad in an airtight container to maintain its freshness. This will prevent the mayonnaise dressing from absorbing any unwanted odors from the refrigerator.

• Keep the salad refrigerated at all times. It is best enjoyed within 2-3 days for optimal taste and texture. The cheddar cheese and red onion will retain their crunch and flavor during this period.

• If you need to prepare the salad in advance, consider storing the dressing separately. Combine the green peas, cheddar cheese, and red onion in one container, and the mayonnaise mixture in another. Mix them together just before serving to keep the ingredients fresh and crisp.

• Freezing the salad is not recommended. The texture of the green peas and the mayonnaise dressing can become compromised when frozen and thawed. The cheddar cheese may also lose its desirable texture.

• If you have leftovers that you wish to keep for longer, consider transforming them into a different dish. For example, you could use the green pea salad as a filling for a sandwich or a topping for baked potatoes. This way, you can enjoy the flavors without worrying about the texture changes from freezing.

• Gently warm the green pea salad in a skillet over low heat. Stir occasionally to ensure even heating and prevent the cheddar cheese from melting too much. This method helps maintain the texture of the peas and the crunch of the red onion.

• Place the green pea salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 30-second intervals, stirring in between, until the salad is just warm. Be cautious not to overheat, as the mayonnaise dressing can separate.

• For a slightly different approach, spread the green pea salad on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can give a slight crisp to the cheddar cheese while keeping the peas tender.

• If you prefer a cold salad, simply let the green pea salad sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without altering the texture.

• For a creative twist, mix the leftover green pea salad with some cooked pasta or quinoa and serve it as a warm pasta salad. Heat the mixture gently in a skillet or microwave, ensuring the cheddar cheese melts slightly and the peas are warmed through.

• Mixing bowl: A large bowl used to combine the green peas, cheddar cheese, and red onion.

• Small bowl: A smaller bowl used to whisk together the mayonnaise, apple cider vinegar, and sugar.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

• Measuring cups: Tools used to measure out the green peas, cheddar cheese, and mayonnaise accurately.

• Measuring spoons: Tools used to measure the apple cider vinegar and sugar precisely.

• Knife: A sharp tool used to finely chop the red onion.

• Cutting board: A surface used to chop the red onion safely.

• Spatula: A utensil used to toss the pea mixture with the dressing evenly.

• Refrigerator: An appliance used to chill the salad for at least 30 minutes before serving.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Pre-chop onions: Finely chop red onions in advance and store them in an airtight container.

Thaw peas quickly: Place frozen green peas in a colander and run cold water over them to thaw quickly.

Make dressing ahead: Whisk together the mayonnaise, apple cider vinegar, and sugar the night before and store in the fridge.

Use a large mixing bowl: Combine all ingredients in a large bowl to avoid spills and mix more efficiently.