I have not been able to stop saying, “This salad is so colorful!” On Sunday, I made Green Pea Salad (an adaptation of Seattle Jim’s Pea Salad from former Google chef Charlie Ayer’s cookbook Food 2.0). I was looking for a vegetable salad recipe as a side for the big meal Rob and I were cooking up for dinner and leftovers (a delicious baked pasta, mushroom, spinach, and sausage casserole) and when I stumbled across the image of this “grab-and-go” side, as Ayers describes it, I was sold.
I cut the onion, added broccoli, generally boosted the quantity of vegetables in all, and then substituted the sour cream and cider vinegar of the original recipe with plain, non-fat yogurt and red wine vinegar (which were, unlike the former, in my fridge and pantry). The result is a wonderfully tasty, not-too-creamy, fresh and crunchy treat. Sure, it’s all green, but the different shades of the peas, broccoli, and snow peas make this a treat for the eyes and the mouth. Here’s the recipe… (another picture is at the bottom of the post)
Green Pea Salad
(adapted from Seattle Jim’s Pea Salad, Food 2.0 by Charlie Ayers)
4 slices bacon
3 cups frozen peas, thawed
2 cups broccoli florets, cut into bite-size pieces
4 ounces snow peas, cut into bite-size pieces on the diagonal
8 ounces (1 can) water chestnuts, drained and sliced
2 tablespoons mayonnaise
2 tablespoons plain, non-fat yogurt
1 tablespoon red wine vinegar
1/2 teaspoon garlic, minced
3 tablespoons dried dill
Salt and pepper to taste
Fry bacon until crisp. Drain on paper towels, break into small pieces, and set aside. Dry the peas with paper towels (as well as all other vegetables after you wash them; if you don’t do this, the salad will be too wet). Combine peas, broccoli, snow peas, chestnuts, and bacon in a large bowl, and set aside. In a small bowl, whisk together mayonnaise, yogurt, vinegar, garlic, dill, and salt and pepper to taste. Add to the salad and mix gently. Serve and enjoy.