Party Pea Salad

posted in: cooking | 2

 Yes, it is a post! I think all of us here at Threaded Together must have been in summer “vacation” mode the last couple of months, at least when it came to writing, crafting, cooking, etc.  The days may be “longer” but there is only so much time to squeeze in everything that needs to be done!

 It is hard to believe that it is already half-way thru August! In this part of the country school starts early (August 22) – I prefer the model we had when the girls were in school in California … classes didn’t start until after Labor Day. I love the smell of new school supplies, but it is hard to get excited when the temperatures are hovering just this side of 100°

 Depending on how you feel about peas, you will either LOVE or HATE this recipe which came from a co-worker after an office potluck decades ago!  I fall into the category of LOVE it, but never make this dish unless I have somewhere to take it since I’m the only fan in the family! Yesterday it was part of the menu for the surprise party in celebration of my friend, Eileen S., turning the big 5-0 in a couple of weeks (sorry, E, but since you are pretty much the youngest of your “friends your own age” this secret is out!).  If you’re lucky enough to have a garden, or access to a farmer’s market where they sell fresh peas, substitute fresh for the frozen.

 Ingredients:

 20 oz. peas, frozen or fresh (I don’t really worry about exact amounts – I use two of the smaller bags)

1 cup celery, chopped

½ cup green onions, chopped

½ cup salted cashew (pieces—not whole, not chopped)

½ cup bacon, cut into small pieces and cooked/drained — isn’t everything better with bacon?!

1 cup sour cream

1 Tblsp. Lemon juice

3 Tblsp. Mayonnaise

Salt & pepper

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Directions:

 If using frozen, thaw the peas in a colander.

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Mix peas with sour cream, mayo, and lemon juice. Add cashews, green onions, bacon, and celery. Add salt and pepper to taste.

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Refrigerate at least one hour before serving.

 

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If you don’t think it will all be eaten right away, reserve cashews and sprinkle on top as served—they tend to soften in the salad, especially overnight – doesn’t seem to bother people around here, but then again, boiled peanuts are a regional delicacy … Yuck!

So, enjoy the “fruits” of your harvest or head to the freezer section of your favorite grocery store, and celebrate something with Party Pea Salad!

Debbie

2 Responses

  1. Gooseberry Patch
    | Reply

    Just in case you missed it, we wanted to share the link from Friday…

    http://gooseberrypatch.typepad.com/blog/2011/09/ff-take-a-bloggy-tour.html

    This yummy recipe was part of our bloggy tour…thanks for sharing it! :)

    • Marissa
      | Reply

      Thank you! Tried commenting on the post on your website, and it wouldn’t allow me! We love visiting your site every chance we get, not to mention, cooking out of your cookbooks!

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