Despite all the other dishes competing for attention at Sunday brunch, the one I most remember was a delicious pea salad with big chunks of cheese, slivers of red onion, and a light, creamy dressing. I don’t even want to think about how many metric tons of the stuff I must have consumed through the years, but I loved it…and still love it every bit as much today. It’s a fun, simple salad that’s great for any spring or summer gathering, but is particularly nice for Easter since it’s bursting with lovely green peas.
When I found this recipe on Ree Drummond’s blog, I knew that I had to share it with you. I can’t eat the red onion but if it’s sliced thinly enough I can just pull them out and enjoy the rest of the salad with a hint of the onion flavor. My husband loves this salad so much that I can not leave any in the fridge afterwards and expect it to still be there later, can you say Midnight snack!!!
- 1/3 cup Sour Cream See notes at bottom for healthier version
- 1 tbsp Mayonnaise
- Salt and Pepper to taste
- 1 tbsp White Vinegar
- 4 cups Frozen Peas almost totally thawed
- 8 slices Bacon Cooked until crisp and chopped
- 1/2 small Red Onion Thinly sliced
- 6 ounces White Cheddar or American Cheese Cut into small cubes
- 3 tbsp Fresh Parsley Minced
- Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
- Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined
- Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
- Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.
- If you are wanting to cut down on the calories and such the switch out the sour cream for greek yogurt and substitute sour cream for the mayonnaise. Everything else is good for you and can eat it with a clear mind.