Fresh pea salad


Side dish tonight, March 12, 2016
Just great for any chicken of white fish dish, also great for any picnic
4 servings

  • 4 strips bacon
  • 2 cups peas (fresh or frozen)
  • ½ cup cheddar cheese, shredded or diced
  • ¼ cup red onion, diced
  • ¼ cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon mint, chopped (optional)
  • salt, pepper and cayenne to taste

1) Cook the bacon, drain it and crumble it. Mix everything and optionally let chill in the fridge for 30 minutes.

Option: Replace the mayonnaise with sour cream or greek yogurt or ranch dressing or a combination of them. Option: Add diced hard boiled eggs. Tip: Make a day ahead of time and let it sit in the fridge overnight.

Nutritional notes:
Nutrition Facts: Calories 155, Fat 26.5g (Saturated 2g, Trans 0), Cholesterol 12mg, Sodium 292mg, Carbs 13.7g (Fiber 4g, Sugars 5.2g), Protein 10.6g

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