Green Pea Salad with Cheddar Cheese Recipe

Green peas: These can be either frozen or fresh, providing a sweet and tender base for the salad.

Cheddar cheese: Shredded cheddar adds a sharp, creamy flavor that complements the peas.

Red onion: Finely chopped red onion gives a bit of a bite and a pop of color.

Mayonnaise: This forms the creamy dressing that coats the salad.

Lemon juice: Adds a fresh, tangy note to the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Freshly ground black pepper adds a bit of heat and complexity.

When preparing the green peas, whether using frozen or fresh, ensure they are blanched briefly in boiling water and then immediately plunged into an ice bath. This technique, known as shocking, helps to preserve the vibrant green color and crisp texture of the peas, enhancing the overall appeal and taste of the salad.

• green peas - Substitute with edamame: Edamame provides a similar texture and a slightly nutty flavor that complements the other ingredients well.

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

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a tangy flavor while being a healthier alternative.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar acidity and brightness to the salad.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor, but use sparingly to avoid overpowering the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• To keep your green pea salad fresh, transfer it to an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
• Store the salad in the refrigerator. It will stay fresh for up to 3 days. Remember, the sooner you consume it, the better the texture and flavor.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the pea mixture and dressing just before serving to keep the ingredients from becoming soggy.
• For freezing, it's best to avoid freezing the entire salad as the mayonnaise can separate and the cheddar cheese might change texture. Instead, freeze only the green peas if you have extra. Spread them out on a baking sheet to freeze individually before transferring them to a freezer-safe bag.
• When ready to use the frozen peas, thaw them in the refrigerator overnight. Once thawed, proceed with the recipe as usual, adding fresh cheddar cheese, red onion, and the dressing.
• If you find the salad has become a bit watery after storing, simply drain off the excess liquid and give it a gentle toss to redistribute the dressing.

• Use a microwave-safe dish: Transfer the green pea salad to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Stovetop method: Place the green pea salad in a non-stick skillet over medium-low heat. Stir frequently to prevent the cheddar cheese from sticking or burning. Heat for about 3-5 minutes until warmed through.

• Oven method: Preheat your oven to 350°F (175°C). Spread the green pea salad evenly in an oven-safe dish. Cover with aluminum foil to retain moisture. Bake for 10-15 minutes, stirring halfway through, until the salad is heated evenly.

• Double boiler method: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water. Add the green pea salad to the bowl and stir occasionally until heated through, about 5-7 minutes.

• Steaming method: Place the green pea salad in a heatproof bowl or dish. Set up a steamer basket over a pot of simmering water. Place the bowl in the steamer basket, cover, and steam for about 5-7 minutes, stirring occasionally, until the salad is warmed through.

• Air fryer method: Preheat your air fryer to 300°F (150°C). Spread the green pea salad in an even layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• 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 and lemon juice.

• Whisk: A utensil used to blend the mayonnaise and lemon juice into a smooth dressing.

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

• Measuring spoons: Tools used to measure the lemon juice and any other small quantities of ingredients.

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

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

• Spatula: A utensil used to toss the pea mixture with the dressing and ensure everything is well-coated.

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

• Serving bowl: A bowl used to present the salad once it is ready to be served.

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

Opt for frozen peas: Frozen peas are already blanched, so you can skip the cooking step and just thaw them.

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

Make the dressing ahead: Whisk together the mayonnaise and lemon juice ahead of time and store it in the fridge.

Use a large mixing bowl: A larger bowl makes it easier to mix the pea mixture and dressing quickly and evenly.