Stahlbush Island Farms' Crunchy Green Pea Salad
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 head lettuce, shredded (a crisp variety like iceberg or romaine hearts)
- 1 cup chopped celery & leaves
- 1 large bell pepper, seeded, membrane removed and cut into small chunks (if available, use a variety of colors ( orange, red, yellow, purple)
- 4 green onions, sliced (use purple-green onions if you can find them-look for them in farmers' markets.)
- 10 ounces frozen green peas, thawed (if you have on hand fresh garden peas or snap peas by all means use them!)
-
Dressing
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream or 1/2 cup softened cream cheese
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest
- milk, buttermilk (or milk substitute) or cream, to thin (or milk substitute)
- salt and black pepper, to taste
- 2 -3 tablespoons minced fresh herbs, of your choice (optional)
-
Garnish
- 1⁄2 cup parmesan cheese
- 2 slices vegetarian bacon, cooked and cut into small pieces (for the bacon lovers, okay to substitute regular bacon)
directions
- Wash the lettuce well before shredding then dry well in a salad spinner.
- In a trifle bowl or on a large platter, arrange the lettuce, celery, bell pepper, and green onions in that order.
- For the top layer add the thawed green peas (frozen or partially thawed green peas okay if not serving immediately).
- Cover and chill until ready to serve.
- Combine the dressing ingredients in small non-reactive bowl. Use the milk or milk substitute to thin to desired consistency. Best prepared 1 hour in advance of serving for best flavor.
- Just before serving, sprinkle the top of the salad with cheese (either grated, cubed small, or shaved-your choice).
- Garnish with the bacon bits. Serve dressing on the side.
- Servings are estimated.
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RECIPE SUBMITTED BY
COOKGIRl
United States