My daughter works part time at a golf course at Okoboji. Four years ago, she asked me if I made pea salad, she had a request for the salad for a men’s luncheon that was going to be held. Since Pa Lloyd doesn’t care for pea salad, I really don’t make it but I told her I would find a recipe and make it for her. I guess it was a hit because this is the fourth year I have made it for the event. I found a recipe from the Pioneer Woman on the food net work. I tweaked it to my liking so here is my recipe for Pea salad.
Pea Salad:
1/3 cup sour cream
1/3 cup Hellman’s mayo, I like to use part Spin blend dressing
2 tsp. dry Hidden Valley ranch dressing
1 Tablespoon milk
salt and pepper to taste
4 cups frozen green peas, thawed
8 slices bacon, cooked until crisp and chopped
1/2 whole small red onion, chopped
6 oz. colby cheese cubed in small pieces
3 hard boiled eggs, chopped
3 Tablespoons fresh parsley, chopped
Combine sour cream, mayo, dry Hidden Valley dressing mix, milk, salt and pepper. Combine salad ingredients, gently fold in the dressing mixture, taste and adjust salt and pepper to your liking. Chill in refrigerator 2-4 hours before serving. Have a great week!
Pea Salad:
1/3 cup sour cream
1/3 cup Hellman’s mayo, I like to use part Spin blend dressing
2 tsp. dry Hidden Valley ranch dressing
1 Tablespoon milk
salt and pepper to taste
4 cups frozen green peas, thawed
8 slices bacon, cooked until crisp and chopped
1/2 whole small red onion, chopped
6 oz. colby cheese cubed in small pieces
3 hard boiled eggs, chopped
3 Tablespoons fresh parsley, chopped
Combine sour cream, mayo, dry Hidden Valley dressing mix, milk, salt and pepper. Combine salad ingredients, gently fold in the dressing mixture, taste and adjust salt and pepper to your liking. Chill in refrigerator 2-4 hours before serving. Have a great week!
RSS Feed