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MailTribune.com
  • Cold Pea Salad

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  • 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.
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