YUMMY PEA SALAD RECIPE
YUMMY PEA SALAD RECIPE
More peas, please! These little green gems lend beautiful color and texture to my creamy Pea Salad, a simple but flavorful side dish sure to lure even picky eaters to the fridge for leftovers.
Our recipe for Banana Cake uses an unusual technique to create the moistest cake ever! It is also topped with a generous layer of cream cheese frosting!
INGREDIENTS
- 4 Slices Bacon
- 16 Ounce Frozen Petites Peas Thawed and Drained
- 1/3 Cup Red Onion Finely Chopped
- 1/2 Cup Prepared Ranch Dressing
- 1/2 Cup Cheddar Cheese Cubed or Shredded
- 2 Hard Boiled Cooled and Chopped
INSTRUCTIONS
- In a 12 inch skillet, cook bacon until crispy. Remove to cooked bacon to a paper towel-lined plate to drain. Crumble and set aside.
- In a large pot, bring 1 quart of water to a boil. Blanche the peas for 1 minute, drain into a colander and run cold water over them to stop the cooking process. Drain well.
- In a salad bowl, add bacon, onion, cheddar and ranch dressing. Toss well to evenly coat all ingredients. Add peas and chopped eggs and gently fold into mixture, so they don't get mushy. Cover and place in the refrigerator 30 minutes minimum up to overnight. Serve.
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