Food tends to bring back a lot of memories for us when we enjoy a dish from our past. This pea salad does just that for our friends at The Pioneer Woman website. Check it out:
“Despite all the other dishes competing for attention at Sunday brunch, the one I most remember was a delicious pea salad with big chunks of cheese, slivers of red onion, and a light, creamy dressing. I don’t even want to think about how many metric tons of the stuff I must have consumed through the years, but I loved it…and still love it every bit as much today. It’s a fun, simple salad that’s great for any spring or summer gathering, but is particularly nice for Easter since it’s bursting with lovely green peas.”
This is a dish that I will be making for many years to come. Have you ever had pea salad? What did you think of it? Please tell me in the comments!
Ingredients
1/3 cup Daisy Sour Cream
1 Tablespoon Hellmann’s Mayonnaise
Morton Salt And McCormick Pepper
1 Tablespoon Heinz White Vinegar
4 cups Frozen Green Giant Green Peas, Almost Totally Thawed
8 slices Hormel Bacon, Cooked Until Crisp And Chopped
1/2 whole Small Red Onion, Halved And Sliced Very Thin
6 ounces, weight Kraft Cheddar Or American Cheese, Cut Into Small Cubes
3 Tablespoons Minced Fresh Parsley
Instructions
Mix the Daisy sour cream, Hellmann’s mayonnaise, Morton salt, McCormick pepper, and Heinz vinegar together to make the dressing. Add more salt and pepper to taste.
Stir 2/3 of the dressing into the Green Giant 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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Quick Tip: If after being in the fridge for awhile the salad seems a bit dry, add a splash or two of milk to moisten.
Thank you to The Pioneer Woman for this great recipe.
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Opps I just saw the print button. 🙂
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