• 4 Ratings

A half cup of cream gives this creamy pea salad recipe its full rich flavor. Add a cup of cooked ham to the green pea salad for the just-right amount of salty, meaty goodness.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl toss bread cubes with 2 Tbsp. oil, 1 tsp. of the garlic, 1/4 tsp. of the salt and 1/4 tsp. pepper.

    Advertisement
  • Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat. Add bread; stir-fry 2 to 3 minutes or until toasted. Transfer to a paper towel-lined plate; set aside.

  • Swirl remaining 1 Tbsp. oil into pan. Add shallots; stir-fry 1 minute. Add remaining 2 tsp. garlic, sugar snap peas and ham; stir-fry 1 to 2 minutes or until sugar snap peas are bright green. Add peas, remaining 1/4 tsp. salt and 1/4 tsp. pepper; stir-fry 1 minute or until well combined. Swirl in whipping cream; stir-fry 1 minute or until sugar snap peas are crisp-tender and cream thickens. Stir in half the mint. Remove pan from heat.

  • To serve, top with butter. Sprinkle with remaining mint and bread cubes.

Nutrition Facts

454 calories; 27 g total fat; 10 g saturated fat; 4 g polyunsaturated fat; 10 g monounsaturated fat; 73 mg cholesterol; 1293 mg sodium. 547 mg potassium; 36 g carbohydrates; 8 g fiber; 7 g sugar; 19 g protein; 0 g trans fatty acid; 3132 IU vitamin a; 48 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 88 mcg folate; 0 mcg vitamin b12; 116 mg calcium; 7 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0