Sweet Pea + Savory Mushroom Salad

Sweet Pea + Savory Mushroom Salad

If a “salad” doesn’t contain lettuce is it really a salad? From one foodie to another we all know the answer is “yes”. Truth is I have never been much of a lettuce fan but throw a bowl of fresh cut veggies in a bowl with some oil, vinegar and salt and that is what I call a salad. Since I can remember my mother has made such salads and there was never one that I wouldn’t eat and still make today. Broccoli salad with sweet raisins, tortellini salad with fresh garlic, pea salad with crunchy cashews and our beloved creamy cucumber salad featuring mayonnaise. I should also add that growing up, we always addressed our foods, and condiments especially, by their name brand and our mayonnaise was always Hellman’s.

So, when Hellman’s introduced their

Carefully Crafted Dressing & Sandwich Spread, which contains no GMO’s & is  free from eggs and artificial flavors, this condiment queen had to try it out and I was excited to do this with folks over at TheFeedFeed . Which recipe did I decide to make? Pea salad, of course but not the traditional one that we are all used to. This one is sweet, savory and creamy with the Hellman’s Carefully Crafted This creamy dressing was exactly what I have been looking for and will continue to make my Sweet Pea + Savory Mushroom salad as well as my mom’s famous creamy cucumber salad and of course, potato salad.

This article was created in partnership with Hellman’s and FeedFeed – all opinions expressed are my own.

Sweet Pea + Savory Mushroom Salad

Serves: 4


  • 5 baby Bella mushrooms, chopped
  • 2 teaspoons olive oil
  • 1/2 cup unsalted cashews, chopped
  • 1/4 cup unsalted sunflower seeds
  • 1/2 cup shredded cabbage
  • 1/3 cup diced green onions
  • 1 (16-ounce) package frozen sweet peas, thawed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup Carefully Crafted Dressing & Sandwich Spread
  • 2 tablespoons cold water

Sweet Pea + Savory Mushroom SaladSweet Pea + Savory Mushroom SaladSweet Pea + Savory Mushroom Salad


  • Place a cast iron or steel skillet over medium heat 2 minutes or until hot. Add olive oil and mushrooms, cook, stirring occasionally, 3-4 minutes. Remove mushrooms with a slotted spoon; drain on paper towels, if needed. In a large bowl stir in cabbage, sunflower seeds, cashews, green onion, peas, mushrooms, salt and pepper. In a small bowl mix water and Carefully Crafted. . Fold in dressing until mixture is coated and creamy. Transfer to a serving dish and serve immediately or cover with plastic wrap and refrigerate for a few hours.

Tip: If you have fresh green peas just blanch them in boiling water for a minute and run them under cold water until cooled. Then, follow recipe above.

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