I have read that green pea salad is a popular southern side dish that can be brought to picnics or potlucks. The salad is very easy to make and lasts quite awhile in the refrigerator. Typically, green pea salad includes cubes of cheddar cheese. But I prefer a less heavy version. Instead, I use cubes of carrots that have been blanched. But you need a little cheese flavor to balance the crispy bacon, so I add some grated cheese. If you love green peas, this cold salad is so tasty that you will find it hard to put your fork down.
Preheat oven to 400 degrees. Place bacon on elevated cookie sheet. Bake 20-30 minutes until crispy. Drain on paper towels and set aside.
In a bowl, combine mayonnaise, yogurt, parsley, dill and sugar.
In another larger bowl, add peas, carrots, onions, bacon, cheese and seasonings.
Add the dressing and mix well. Refrigerate for about an hour. Before serving, taste to see if it needs any more mayonnaise or seasoning. Makes 8 servings.
Ingredients
Directions
Preheat oven to 400 degrees. Place bacon on elevated cookie sheet. Bake 20-30 minutes until crispy. Drain on paper towels and set aside.
In a bowl, combine mayonnaise, yogurt, parsley, dill and sugar.
In another larger bowl, add peas, carrots, onions, bacon, cheese and seasonings.
Add the dressing and mix well. Refrigerate for about an hour. Before serving, taste to see if it needs any more mayonnaise or seasoning. Makes 8 servings.