This pea salad is another dish from my mom’s recipe box which she gave to me. It’s quite easy and would be a good addition to a potluck or summer barbecue. It contains just a few ingredients and is especially handy when you need a salad that can be made ahead of time.
This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Read more here.
From Mom’s Recipe Box
In my ongoing efforts to provide dishes that my mom will eat and at the same time offer at least some nutrition, I’ve been looking through her old recipe box for vegetable-based recipes. This was written in her own handwriting and it came from a friend of her sister. I had never had it myself but I thought it was worth a try.
Following the recipe, I’ll share my thoughts about it and a couple of things I would “tweak” next time.
- 1 10 ounce bag of frozen peas (do not thaw)
- 1/2 cup green onions (chopped)
- 1 cup celery (diced)
- 1 cup sour cream
- 3-4 slices bacon (cooked and crumbled)
- 1/2 cup cashews
Mix frozen peas, green onions, celery, and sour cream in medium mixing or serving bowl.
Refrigerate several hours or overnight.
Just before serving, add crumbled bacon and cashews
I am allergic to nuts so I left out the cashews. Without those, it needed some salt. David, Chris and I all thought it was a bit bland. We added some Creole seasoning which helped a lot.
As I was making the salad it was very tempting to add some seasoning to it. However, since I was making it for the first time I decided not to get creative and actually follow the recipe.
If I were to make it again, I would substitute some mayonnaise or maybe some ranch dressing for part of the sour cream. I would also season it with some garlic salt (or garlic powder if using salted cashews), Creole seasoning and black pepper.
While I wouldn’t exactly rave about this one, it *IS* a good way to provide a serving of vegetables to a meal. I served it with breaded shrimp, fries and salad:
I think it would be good with barbecue. The cool and creamy texture would be a nice contrast.
You may also enjoy…
Copper Penny Carrots ~ A Vintage Recipe
Golden Touch Beans ~ From Mom’s Recipe Box
Crunchy Broccoli Slaw Salad ~ From Mom’s Recipe Box
Sounds like a nice refreshing recipe that’s easily adapted to suit tastes and dietary restrictions.
We make a very similar salad each summer. Try adding 1/2 cup grated cheddar cheese and some finely diced red onions. Our recipe also has bacon or diced ham (whichever we seem to have in the ice box) black pepper and a few dashes of Louisiana hot sauce.
Deanna Piercy says
Those alterations sound really good. Especially the Louisiana hot sauce! (P.S. I fixed your typo.)
HA! Thank you. Yes, the little “extras” make the salad pop.