I wrote this post on an airplane. I had to start over several times. First I wrote about treating ingredients properly. How the right way or the wrong way changed our experience. But, it turned into a tangent about nurture over nature and snotty nosed crybabies. Which is totally not about miss-using ingredients, but equally annoying. (I had my reasons folks. Real reasons. Four-year-old little boy reasons. Kick my seat incessantly, silent book reading mother, pull my hair out reasons.)
My second attempt turned into an ode to bacon and all things piggy-porky wonderful. Amazing, but not the point. Attempt three was about cooking with color and how green food lets you bring the outdoors in. It does, but that’s really not the point either.
The point is this Green Pea Salad rocks. It’s cheap. It’s best when made the day before. It’s year round (frozen peas people). And, it uses at least one ingredient from last week’s recipe. All and all, this is something to add to your arsenal.
With no further adieu – here’s my Green Pea Salad.
Green Pea Salad
½ cup mayonnaise
2 TBS sugar
1 TBS vinegar
1 tsp salt
½ tsp pepper
½ tsp dried thyme
¼ cup sliced red onions
8 slices bacon, diced and cooked
3 cup peas (frozen or fresh)
Combine mayonnaise, sugar, vinegar, salt, pepper and thyme in a large bowl. Stir in onions, bacon and peas until completely mixed. Refrigerate for at least 2 hours before serving. (Can keep for up to 5 days.)
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