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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an old standby I've served as a side dish for years at potlucks and gatherings. I have also stuffed the pea mixture into cherry tomato shells (minus the tomato in the ingredient list!) as an appetizer. Enjoy! Ingredients:
2 (10 ounce) packages frozen baby peas, thawed and drained in colander |
1/2 teaspoon salt |
2 cups sour cream |
1/2 cup green onion, thinly sliced |
1 cup celery, diced |
1 teaspoon dill weed |
8 slices crisp bacon, diced |
1 large tomato, diced |
1 cup cashews, coarsely chopped |
fresh ground pepper |
1/2-3/4 cup cheddar cheese, small diced pieces (optional) |
Directions:
1. Fry bacon and drain on paper towels to cool.
2. Empty peas in a colander to thaw and drain.
3. Meanwhile, dice vegetables into small pieces.
4. Place peas in a bowl, adding sour cream, diced vegetables, bacon, cashews and seasonings. Small cubes of cheddar cheese can also be added if desired. Do not add salt until salad has been rechilled, because after flavors meld salt from cashews may be enough.
5. Chill and serve in a pretty glass bowl.Enjoy!
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