Green Pea Salad with Cheddar Cheese Recipe

Green peas: Sweet and tender, these are the base of the salad. Use frozen peas that have been thawed for the best texture.

Cheddar cheese: Adds a sharp, creamy flavor to the salad. Dice it into small cubes for even distribution.

Red onion: Provides a mild, slightly sweet flavor and a bit of crunch. Dice it finely to blend well with the other ingredients.

Mayonnaise: Creates a creamy dressing that binds the salad together. Use a good quality mayonnaise for the best taste.

Apple cider vinegar: Adds a tangy kick to the dressing, balancing the creaminess of the mayonnaise.

For a more vibrant flavor, try blanching the green peas before adding them to the salad. Bring a pot of salted water to a boil, add the peas, and cook for just 1-2 minutes until they turn bright green. Immediately transfer them to an ice bath to stop the cooking process. This technique will enhance the texture and color of the peas, making your green pea salad even more appealing.

• frozen green peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but complementary flavor profile.

• diced cheddar cheese - Substitute with diced gouda cheese: Gouda has a creamy texture and a mild flavor that pairs well with the other ingredients.

• diced red onion - Substitute with diced shallots: Shallots offer a milder and slightly sweeter taste compared to red onions.

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

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can add a subtle, fruity note to the salad.

• To store your green pea salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The mayonnaise dressing may cause the salad to become a bit watery over time, so give it a good stir before serving.
• If you plan to make the salad ahead of time, consider keeping the dressing separate. Combine the green peas, cheddar cheese, and red onion in one container, and store the mayonnaise and apple cider vinegar dressing in another. Mix them together just before serving for the best texture.
• Freezing this salad is not recommended. The mayonnaise dressing can separate and become grainy when thawed, and the texture of the green peas and cheddar cheese may change, resulting in a less appealing dish.
• If you have leftover green peas, you can freeze them separately. Spread them out on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 6 months and used in other recipes.
• For a quick refresh of the salad, add a handful of freshly diced red onion or a splash of apple cider vinegar just before serving. This will enhance the flavors and give the salad a fresh taste.

• Gently warm the green pea salad in a skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the peas as they can become mushy.
• Microwave the 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 warmed through.
• For a slightly different twist, spread the green pea salad on a baking sheet and warm it in the oven at 300°F (150°C) for about 10-15 minutes. This method can add a slight crispness to the cheddar cheese.
• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving to take the chill off without fully reheating.

• Large bowl: Use this to combine the green peas, cheddar cheese, and red onion.

• Small bowl: Perfect for mixing the mayonnaise and apple cider vinegar to create the dressing.

• Measuring cups: Essential for accurately measuring the green peas and cheddar cheese.

• Measuring spoons: Necessary for measuring the apple cider vinegar.

• Cutting board: Provides a stable surface for dicing the cheddar cheese and red onion.

• Chef's knife: Ideal for dicing the cheddar cheese and red onion with precision.

• Spatula: Useful for tossing the pea mixture with the dressing to ensure even coating.

• Refrigerator: Needed to chill the salad for at least 30 minutes before serving.

• Serving bowl: A nice presentation bowl for serving the chilled salad.

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

Pre-dice ingredients: Dice the cheddar cheese and red onion ahead of time and store them in the refrigerator until needed.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of dicing a block of cheese.

Mix dressing in advance: Prepare the mayonnaise and apple cider vinegar dressing ahead of time and store it in the refrigerator.

Chill faster: Spread the pea salad on a baking sheet to chill it faster in the refrigerator.