Tuesday, June 27, 2017

Bacon Pea Salad

This is a great salad for summer.  It's quick, easy, and the ingredients aren't hard to come by.  Use frozen peas that have thawed overnight in the fridge.  I cut the recipe in half when I made this; it originally called for 2 lbs. of peas; using 1 was better for my family, since I knew everyone wouldn't eat this.  The adults enjoyed it though!
Bacon Pea Salad
adapted from Foodie with Family

1/2  pound bacon, cooked according to package instructions, drained and crumbled or finely chopped
1 pound frozen peas thawed in the refrigerator overnight
1/2 cup coarsely grated sharp Cheddar cheese
1/4 small red onion peeled, and finely chopped
2 Tablespoons mayonnaise
2 Tablespoons plain yogurt (can use all mayo)
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
pinch teaspoon paprika

1.  Stir together all of the ingredients and serve immediately, or (preferably) put in a tupperware, Gladware, or other tightly covered container in the refrigerator to give the flavors a chance to meld for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.

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