Okay, I wasn’t liking her only for her pea salad. That would be disgusting and shallow, and I simply couldn’t be that way. But it sure did get the conversation going. I couldn’t stop “sampling” it. It was a good thing that she brought a big bowl, because I think I ate half of it myself. We talked and talked the night away and even made plans to have lunch together at work the following week. I was so happy that I had invited her over, both for the tasty pea salad, and for the amazing new friendship.
Check out what they are saying about this recipe over at The Seasoned Mom:
“I love peas and this salad looks delicious! All the flavors in it, the red onion, basil, pimento, and apple cider vinegar….YUM!”
What are you waiting for? Go make this salad tonight!
Ingredients
½ yellow bell pepper, finely chopped
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
¼ cup plain Greek style yogurt
1 Tablespoon dried basil
1 Tablespoon finely diced red onion
2 teaspoons diced pimiento
½ teaspoon Heinz apple-cider vinegar
1 teaspoon sugar
½ teaspoon Lawry’s seasoned salt
½ teaspoon granulated garlic
¼ teaspoon pepper
2 lbs. shelled fresh peas, or 2 packages (16 ounces each) Bird’s Eye frozen tiny peas, thawed
Instructions
In a large bowl, combine all ingredients except peas. Mix well.
Stir in peas until completely coated with dressing.
Cover and refrigerate salad for at least 3-4 hours. Serve at room temperature.
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Quick Tip: Allow this to chill out in the fridge for a few hours before serving for the best flavor.
Thanks again to The Seasoned Mom for this enticing recipe.
