Green Pea Salad with Cheddar Cheese Recipe

Frozen green peas: These are the base of the salad, providing a sweet and tender texture.

Cheddar cheese: Adds a sharp and creamy flavor to the salad.

Red onion: Gives a bit of crunch and a mild, tangy taste.

Mayonnaise: Acts as the creamy binder for the salad.

Apple cider vinegar: Adds a touch of acidity to balance the flavors.

Salt: Enhances the overall taste of the salad.

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

When preparing this green pea salad, ensure that the frozen green peas are fully thawed and well-drained to avoid excess moisture in the salad. For a more even distribution of flavors, dice the cheddar cheese and red onion into uniform pieces. When mixing the mayonnaise and apple cider vinegar for the dressing, whisk them together until smooth to create a cohesive blend. Finally, let the salad chill in the refrigerator for at least an hour to allow the flavors to meld together beautifully.

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

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

• diced red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color contrast.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with added protein and less fat.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and a fresh, citrusy flavor.

• salt and pepper - Substitute with soy sauce: Soy sauce adds a salty umami flavor that enhances the overall taste.

• To maintain the freshness of your green pea salad, store it in an airtight container. This prevents any unwanted odors from seeping in and keeps the salad crisp.

• Place the container in the refrigerator. The salad should be kept at a consistent temperature of 40°F (4°C) or below to ensure it remains safe to eat.

• For optimal flavor and texture, consume the salad within 3-4 days. The mayonnaise dressing can cause the peas and cheddar cheese to become soggy if stored for too long.

• If you need to freeze the salad, it's best to do so before adding the mayonnaise dressing. Mix the peas, cheddar cheese, and red onion together and place them in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The salad mixture can be frozen for up to 2 months.

• When ready to serve, thaw the salad mixture in the refrigerator overnight. Once thawed, mix in the mayonnaise dressing and allow it to chill for at least an hour before serving.

• Avoid refreezing the salad once it has been thawed, as this can compromise the texture and flavor of the peas and cheddar cheese.

• If you notice any off smells, discoloration, or a slimy texture, it's best to discard the salad to avoid any risk of foodborne illness.

• If you prefer a warm salad, gently heat the green peas and cheddar cheese mixture in a skillet over low heat. Stir occasionally until the cheese starts to melt slightly and the peas are warmed through. Be careful not to overheat, as the mayonnaise dressing can separate.

• For a quick microwave method, place the salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. Check the temperature and continue heating in 30-second intervals if needed.

• If you have a steamer, place the green pea salad in a heatproof bowl and set it in the steamer basket. Steam for about 3-5 minutes, or until the peas are warmed through. This method helps maintain the texture of the peas and the creaminess of the dressing.

• For a more gourmet touch, spread the salad on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can help to slightly caramelize the cheddar cheese and enhance the flavors.

• If you own a sous-vide machine, place the salad in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 20 minutes. This gentle heating method ensures the salad warms evenly without altering its texture.

• Large bowl: Used to combine the peas, cheddar cheese, and red onion.

• Small bowl: Used to mix the mayonnaise, apple cider vinegar, salt, and pepper.

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

• Measuring spoons: Necessary for measuring the apple cider vinegar, salt, and pepper.

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

• Chef's knife: Used to dice the cheddar cheese and red onion.

• Spatula: Helps in mixing the dressing with the pea mixture.

• Refrigerator: Used to chill the salad for at least 1 hour before serving.

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

Pre-dice ingredients: Dice the cheddar cheese and red onion in advance and store them in the refrigerator until ready to use.

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

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

Chill in freezer: If you're short on time, chill the salad in the freezer for 15-20 minutes instead of the refrigerator.