I love green garden peas, called in my household as I was growing up, English Peas. I love them in any form: split pea soup, pea salad, sprinkled on a fresh green salad, dried with wasabi, any way. My husband, on the other hand, hated green garden peas with as much vigor as I loved them. Needless to say, we didn’t have peas often at my house. (We came to a mutually beneficial agreement early on that I would not serve green pea-based foods if he would not ask me to make tapioca pudding. Yuck!)
So I always had a nice helping of split pea soup or pea salad when he was out of town or when I was out with friends. And I relished it!
Here is my rendition for an easy green pea salad. I hope you like it as much as I do.
Perfect Pea Salad
- 1 bag frozen peas, thawed
- 1lb bacon, cooked & chopped
- 2 tbsp red onion, chopped
- 1 cup cheddar cheese, cubed (shredded, if you prefer. However, cubed is traditional.)
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 2 tsp milk
Directions: In a salad bowl toss together the thawed peas, onion, cheese, and bacon. In a separate bowl, blend together the ingredients for the dressing: the mayonnaise, sour cream, and milk. Add the dressing to the peas and mix well. Let rest in the refrigerator until you are ready to serve, for up to 2 days.
Serve plain on a bed of cold lettuce leaves, with a sprinkling of chopped dillweed. Or add fresh carrot sticks, celery stalks, cucumber slices, and a hardboiled egg on the side to make a meal. Other suggestions might include avocado on the side or fresh tomato wedges with slices of hard, crusty bread. The combinations are endless.
This is a great recipe for picnics but it does not last well without refrigeration. I have found the solution to that problem. This bowl will keep anything inside it cool (or hot) for hours, greatly reducing the risk of food-borne illnesses. There are two sizes available. I chose the smaller size because it fits my needs better. And, you know, I got the red one!