Sunday, January 26, 2014

Recipe share: Pea Crunch Salad

I am a connoisseur of salads. I like just about all salads, whether they are pasta, green, veggie, bean or otherwise. Let's just say I'm an equal opportunity salad eater. This recipe must be a regional salad, because I have never seen it nor heard of it before moving out to the Pacific Northwest. I have lost for 27 years of eating this salad, so of course now I make it a lot, gaining lost time.

This salad has everything: flavor, health factor, color, and of course, bacon. You can skip the bacon for a vegetarian side-dish, and making it even healthier, but who wants to skip bacon?!

I have sampled this salad from two different delis, and I like my own version of the two best. This is a simple, fresh, and crunchy salad with great flavor.

Pea Crunch Salad


*2 small (or 1 large) bag of frozen peas, thawed, uncooked
*3 celery stalks, chopped finely
*3-4 green onion stalks, chopped
*1/3 cup cheddar cheese
*1/4 - 1/2 lb bacon, cooked and crumbled (depending on taste)
* 1/3 cup mayo
*salt and pepper to taste

Mix all ingredients except half of the cheese (reserve for later) and a few bacon crumbles. Fold in mayo. Start out with that 1/3 cup mayo and if it is not enough to cover the entire dish, add a little more at a time. You don't want saturation, just light covering throughout. Sprinkle remaining cheese and bacon crumbles on top. Cover and chill until serving. Enjoy!

This is obviously not a picture of my recipe. It didn't even last for a photo op.

 Imagine what it looks like: a heaping pile of peas, other green crunchies and a bit of cheddar cheese delicately strewn across with bits of bacon scattered throughout. I know. Cute, right? 

1 comment:

affectioknit said...

Yum! I love salads too!

~Have a lovely day!