November 21, 2012

Old-Fashioned Pea Salad

Wow. That was quite a day! I was going and going every minute, from the moment I woke up until the kids went to bed! I know that sounds like a day in the life of most busy moms, but for me it was a LOT! Whew!! I'm proud of myself though, I survived. And managed to get dinner on the table! I'm also very proud of my husband, he participated in a blood drive last night! For anyone who knows him well, this is a BIG deal. He HATES needles. He wasn't too fond of them before he met me, but going through all my needle experiences only made it worse, poor man. We came along for moral support last night, and he was very brave. He got a little pale, and a bit dizzy, but made it through. I'm so proud of my Geologist!!
I practically had to inhale dinner to get out the door for his appointment, but it was fabulous. Hit the spot. Pasta with Asparagus and Lemon Cream Sauce (my favorite!), Rosemary Bread (coming soon!) and this salad. Loved it. So fresh and delicious! If we didn't already have a green veggie planned for Thanksgiving, I would absolutely make this again!

Old-Fashioned Pea Salad (adapted from The English Kitchen)
Printable Recipe

1 cup of frozen petite peas, thawed (pour boiling water over them and let them sit for a few minutes, then drain. Put in the fridge to chill)
1 head of iceberg lettuce, chopped
1/2 of a small red onion, peeled and finely chopped/sliced, marinated in 1/4 cup of balsamic vinegar and 1/2 tsp sugar for 15-30 minutes
1/4 cup of cheese in small cubes (I used Gouda)
4 slices of bacon, cooked until crisp and then crumbled

1 1/2 Tb of rice wine vinegar
3 Tb olive oil
1 1/2 Tb mayonnaise
1/4-1/2 tsp sugar, to taste
1/2-1 tsp fresh dill, chopped
a little drizzle of fresh lemon juice
salt and black pepper to taste

Whisk all of the dressing ingredients together in a small bowl. Taste and adjust seasonings as you like. Set aside. (It will separate a bit, whisk it back together right before serving)
Combine all the salad ingredients together in a bowl. When you are ready to serve, drizzle the dressing over top and toss. Serve immediately.
You don't have to marinate your onions if you like them raw, but it's the only way this family will eat raw onions :) I love the sweet, tangy, sharp note they add to this salad! Crunchy salty bacon, fresh peas, and creamy cheese all work together perfectly. You can use any cheese you like! Gouda is our family favorite.
The dressing may not look like it makes much, but it's perfect. Lightly creamy, sweet and sour, and just enough to coat the salad without being heavy. I was a little worried, seeing the mayonnaise, but don't be concerned, it's delicious!!
Tried and tested, won rave reviews all around, even from the boys. This salad experiment is going awfully well!! I'm having more for lunch today :)


  1. my only other experience with pea salad was horrendous! Everything surrounding the day I was subjected to it was bad, too. I'll have to tell you sometime. AND it was Thanksgiving!

  2. That's my absolute favourite salad April. I always make it for the missionaries and they like it too. It's soooo good! I haven't made that pasta in a while. I think it's time to torture Todd again, don't you?? xxoo

  3. Gouda? Bacon? Peas? Crunchy iceberg? The only ingredient I question is the onions!! This sounds so heavenly light yet delicious!! Smoked gouda is my FAVORITE cheese!


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