This creamy delight can be eaten as a cold light lunch, in a sandwich or as an hors d’oeuvre on a piece of toast. Add it to your party snack list to surprise your guests with a healthy, hearty treat!
Here’s a perfect easy pea salad recipe for you to use. I have it from my Grandmother, a Southern Belle of perfect taste, and its taste is one of my dearest summer childhood memories.
Crispy onions, fresh vegetables, tartness of the mayonnaise and savory cold meats. Delicious! As an option, you can add hard-boiled eggs to it.
Pea salad with cheddar cheese, green parsley is smooth, sour cream is definitely spring or summer dish. It is simple, delicious, light and highly recommend for easter.
Frozen peas make up for the base of this hearty salad. Your supermarket is out of frozen peas? You can swap for canned stuff. Or, if high season is in full swing, maybe you can lay your hands on fresh peas?
Any will do, but bear in mind that if you are using fresh peas — put them in boiling water for a few seconds and then chill. Frozen peas are my personal perfect option, as they are crispy, slightly sweeter and last, but not least, their fresh bright color pleases my aesthetic side.
2 cups of peas are enough for this salad.
Now onto the dressing. For this I mix mayo, a dash of sugar, salt and pepper to taste. If you’re concerned about your waistline, you can use low-fat mayo option or even yoghurt.
I have to say, yoghurt makes it taste a bit less tart, more fresh and I would surely add some herbs and greens in this case. Dill, parsley, chives, dried basil, anything you have in your kitchen will do.
If you opt for a lighter crunchier taste — you can even add lettuce.
After you are done with the dressing, just throw the rest of the ingredients in the mix. You can shred a piece of mozzarella or buy grated cheese. Then add scraps of bacon and meat. I often use leftovers, in this salad. It’s especially great if you have several kinds of meat in the fridge.
Chop the cheese, sprinkle it with seasonings, add other ingredients. Put thin bacon chunks or meat mince, vinegar, salt in large bowl with mixed peas and cheese, mix all together. The cooking is not complicated at all.
Top it all with finely chopped red onions, add my peas and voila!
All in all, just 10 minutes of your time and the result is this savouy-flavory cold salad to enjoy on a hot afternoon. Or a quick solution to treat an unexpected guest or to take with you to a party. It is better to cover it keep salad in fridge but not frozen. Waiting for easter and this salad with bursting taste is hard, so I cook it more often.
I hope you enjoy this timeless recipe as much as I do!