With the hot and sticky weather we've been having I like to cut back on the time spent at the stove. Often we'll have a variety of salads in the refrigerator which we can just pull together into a dinner. I made this last weekend and it was a HIT. I've had similar salads at pot lucks but never tried making one myself.
This salad is easy to make using ingredients you're likely to have on hand - even better since you do not want to go outside in this heat!
The recipe is from the Pinoeer Woman blog (I know, don't hate me for it . . . google took em there . . . honest.)
I followed the recipe as printed wit one exception - she calls for chunks of cheese. I had plenty of grated cheese and wasn't about to go out and buy a big hunk f cheese to chop up. Other than that - no substitutions.
Try it out . . . see if you like it as much as we did.
Pea Salad
1/3 cup Sour Cream
1 Tablespoon Mayonnaise
Salt And Pepper
1 Tablespoon White Vinegar
4 cups Frozen Green Peas, Almost Totally Thawed
8 slices Bacon, Cooked Until Crisp And Chopped
1/2 whole Small Red Onion, Halved And Sliced Very Thin
6 ounces, weight Cheddar Or American Cheese, Cut Into Small Cubes
3 Tablespoons Minced Fresh Parsley
Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.
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