Pea Salad

This image has an empty alt attribute; its file name is pea-salad-5.jpg

As usual, the weather is absolutely miserable in Western Washington. I do not understand. It doesn’t become summer until the week after the 4th of July. Are we planning a family bar-be-que? Of course we are. We can’t wait for the weather to clear up to party.

This recipe is a great side. It goes with anything you are cooking. We’ll be grilling burgers and brats. Right now it’s raining like a son-of-a-gun, but what do you do. I’m ready for summer. This will be for the community games. We have some very excited nieces ready to participate. we are lucky enough to live in an area of community supporters. We will have fun regardless of the weather.


4 pounds frozen peas

1 red onion, diced

2 cups grated cheddar cheese

1 pound bacon, fried hard and crumbled

1 to 2 cans Smokehouse almonds

For dressing combine:

Equal amounts mayonnaise and sour cream, 1 to 1

Make early and let the flavors marry.

***** From the Recipe Box:

For four pounds of peas, use approximately 2 cups each mayonnaise and sour cream

I don’t add the bacon or almonds until ready to serve.  They soften quickly.

Everyone loves this.  This might be my most requested recipe ever. It originally called for water chestnuts as well, but that was not a popular addition.

Excellent buffet salad; stays fresh a long time.  Not that the salad will last a long time.

and remember: Find something you’re passionate about and keep tremendously interested in it.

Big Kiss, Lynn 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s