This recipe comes from my friend, Rozanne, who is a great cook, but is busy with two small active children as well as community and civic duties; she finds it necessary to make dishes that are quick. The original recipe requires that the peas be cooked and chilled prior to mixing, but I’ve found that the peas are tender and good without being cooked, and they stay crisper and keep their deep green color when they are simply rinsed. Another timesaver is to use the bacon that is already cooked and crumbled; it’s usually found on the aisle with the croutons and salad dressings in the grocery store.
This delicious salad goes well with grilled meats, poultry, and fish; it is also great at a buffet or for a unique pot luck dish.
Rozanne's Green Pea Salad with Bacon and Cashews
1 10 oz. package frozen peas
1/3 cup celery, chopped
4 green onions, chopped
6 slices bacon, cooked crisp and crumbled
1/2 cup sour cream
Salt and freshly ground pepper, to taste
1 cup coarsely chopped cashews
- Place the peas in a colander and run cold water over until thawed; drain well.
- Transfer the peas to a serving bowl.
- Add the celery, green onions, bacon, and sour cream.
- Mix well.
- At this point the salad may be covered with plastic wrap, and refrigerated for up to 1 day.
- Just before serving, stir in the cashews.
Amount Per Serving
Calories 290 Calories from Fat 192
Percent Total Calories From: Fat 66% Protein 15% Carb. 19%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 6 g
Cholesterol 19 mg
Sodium 282 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g
Vitamin A 9% Vitamin C 23% Calcium 0% Iron 10%