1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon lemon pepper
2 garlic cloves, peeled and finely minced
4 pounds fresh peas, shelled (about 4 cups), blanched 1 minute and immediately plunged into ice water, or 2 (10-ounce) packages frozen peas, thawed
1/2 pound bacon, crisp-fried, drained and crumbled
1/2 cup minced red onion
In a medium bowl, combine the sour cream, seasoned salt, lemon pepper and garlic. Stir in the peas, bacon and red onion. Mix thoroughly, adjust seasoning and chill overnight. For a little extra crunch, consider stirring in thinly sliced or coarsely chopped water chestnuts (canned).
Makes 6 generous servings.
VARIATION: Hollow out 6 summer tomatoes and spoon single servings of salad into each.