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


Recipe Summary

35 mins
5 cups mixture plus 1/4 cup bread cubes


Ingredient Checklist


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.

  • 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; fat 27g; cholesterol 73mg; saturated fat 10g; carbohydrates 36g; mono fat 10g; poly fat 4g; insoluble fiber 8g; sugars 7g; protein 19g; vitamin a 3132IU; vitamin c 48.3mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 3.4mg; vitamin b6 0.5mg; folate 88mcg; vitamin b12 0.3mcg; sodium 1293mg; potassium 547mg; calcium 116mg; iron 7mg.