Peas salads are popular throughout the South and recipes vary widely. Some call for cheese and hard-boiled egg, while others skip those ingredients entirely. Typically a spring salad, it is often eaten at Easter and symbolizes innocence. Do not use canned peas, as one of the highlights of this salad is the sweet snap of fresh or frozen peas.
Recipe Servings: 6
Prep Time
15 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
Total Time
4 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups English peas, fresh or frozen
- 4 pieces bacon, cooked and crumbled
- ½ small yellow onion, finely diced
- 1 Tbsp chopped fresh mint
- 2 ounces sharp Cheddar, cubed
- 1 tsp white wine vinegar
- ¼ cup mayonnaise
- Pinch cayenne pepper
- Salt, to taste
Directions
- Rinse peas and mix with bacon, onion, mint, Cheddar, vinegar, mayonnaise and cayenne.
- Season with salt.
- Chill 4 hours before serving.
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