Pea Salad

I had this delicious salad at my sister’s house.  Her friend, Dawn, brought it for dinner one night and after trying it, I HAD to have the recipe.  The crispness of the veggies coupled with that sweet and salty combination are the perfect accompaniment to any summer meal.  And since you can make it a day ahead or the same day, it is the perfect side dish.Pea Salad

LAYERED PEA SALAD

  • 8 oz. shredded lettuce
  • 6 oz. chopped fine celery, cucumbers, green peppers (or a combination) 
  • 6 oz. chopped fine onions
  • 8 oz. frozen baby peas
  • 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1 c. mayonnaise
  • 1 c. sour cream
  • ¼ c. sugar
  • 4-6 oz. grated sharp Cheddar cheese
  • 3-4 slices crisp bacon, crumbled

 In a deep glass dish, spread layer of shredded lettuce. Then add a layer of mixed chopped celery and onions. Next, mix peas with salt, pepper, and onion powder. Spread seasoned peas over celery and onions.

Thoroughly blend mayonnaise with sour cream and sugar.  Spread over peas. Top with a layer of the grated cheese and crumbled bacon mixed together. This salad is delicious and looks pretty seen in layers through the glass. It can be made a day ahead and chilled overnight in the refrigerator.

***I used garlic powder instead of onion powder because I had it on hand, and it still tasted great.  You may want to add more cheese and bacon (just because it is yummy!).Pea Salad 2

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