Pea Salad Recipe
Mmm. You can't go wrong with Pea Salad. Great for hot summer day barbecues and/or potlucks all year round. What is fun about peas salad is it's versatile. You can add or substitute ingredients to enhance or make it unique. Here is a basic pea salad recipe with suggestions and options to add variety.
- 1 - 16 oz bag frozen baby peas
- 4 - 6 slices cooked bacon, crumbled
- 1 - 8 oz. can water chestnuts, sliced
- 3 or 4 green onions, sliced, depending on your taste
- 1/4 cup shredded cheddar cheese, (set aside small handful)
- 1/3 cup olive oil mayo
- 1 or 2 stalks celery, chopped
- salt and pepper to taste
- Cook bacon and drain. When cool, crumble and set aside.
- While waiting for bacon to cool, run peas under cool water for a few minutes in a colander. Drain till ready to use.
- Slice up onion, celery, and water chestnuts i(f they didn't come sliced).
- Throw all ingredients in salad bowl, except a little crumbled bacon and shredded cheese, and toss thoroughly.
- Sprinkle reserved bacon and cheese on top to garnish.
- Chill 20 minutes and serve.
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Optional additional or substitute ingredients
Here are some great ingredients to either substitute or add to make your pea salad extra yummy and unique.
Sauces: Ranch dressing or sour cream, plain yogurt.
Veggies: Green and/or red pepper, red onion, chives
Cheese: Fresh grated parmesan, or try cubed cheddar instead of shredded, cottage cheese
Nuts/Seeds: Cashews, almonds (flavored or plain salted)
Seasonings: Cracked pepper, cayenne pepper, yellow curry powder, or fresh dill to season or spice it up a bit.
Other proteins: Hard boiled eggs, sliced. Canned or fresh salmon flakes.