Creamy Southern Style Pea Salad for 2

English peas, Garden peas, call them what you please, they’re delicious. These green peas are arguably the most common side dish in the U.K. and on my mother’s Carolina table as a youngster. Sometimes she added mushrooms. She always made a thin, creamy gravy for them which lightly coated each pea with extra love. We cooks treasure these sweet, crispy, tender peas as a versatile powerhouse in the kitchen. I wouldn’t make a vegetable beef soup without them.

Today I’m whipping together a quick, no-cook pea side salad that is so good I’ve been known to take it to work for a light lunch. This recipe is easily doubled ot tripled to serve more and makes an easy no-cook side dish for barbecues and other potlucks. In the Carolinas, when we’re invited over for a meal, we don’t show up empty handed. This pea salad is much quicker to make than potato salad and it’s delicious.

Garden Pea Salad, yields 4 servings

INGREDIENTS:

• 2 cups frozen green garden peas (English peas)
• 3/4 cup shredded cheddar cheese, I prefer sharp cheese
• 1/4 cup red onion chopped or diced small
• 1/3 cup Dukes mayonnaise or creamy salad dressing like Helmons
• 2 Tablespoons sour cream, lowfat sour cream is just as tasty and saves calories.
• 1 Tablespoon white wine vinegar or apple cider vinegar. If you only have white vinegar, use it.
• 1 teaspoon honey. Add more to taste, especially if you’re using white vinegar.
• Salt and fresh ground black pepper to taste

MAKE IT:

1. Prep the peas: Use a measuring cup to pour 2 cups of frozen peas in to a collander (strainer) and place it in the sink. Rinse with cold water until the ice is removed and they are thawed out but still cold. Use paper towels to gently pat dry the peas. You can put a clean kitchen towel on the counter and pour them out on it to further remove as much water from the peas as possible.
2. Mix the dressing: In a mixing bowl, whisk together mayonnaise, sour cream, honey, and vinegar.
3. Cut the onion and measure out shredded cheese. Buying bagged shredded cheese makes it easier if you prefer or you can cut a block of cheese in small cubes.
4. Combine the salad: Toss together the cheese, onion, and peas in the bowl with dressing. Use a spatula to gently mix and coat everything with dressing. Add salt to taste and garnish with freshly ground black pepper is desired.
5. Chill: Cover and refrigerate the salad for at least 30 minutes prior to serving to allow the flavor to come together. Serve cold. Keeps in the frig for 3 days.

*TIPS:

*To make this vegetarian, replace mayonnaise with vegetarian creamy dressing and cheese with non-dairy shreds or omit.

*Make it Southern with pork. Top the salad with bacon bits or add chunks of cooked ham.

*Add protein with chopped hardboiled eggs.

*Add fresh parsley or dill chopped and sprinkled on top for a fresh herb flavor.

*Add cherry tomatoes cut in half for a different flavor.

*Try this recipe and let me know what you think, it’s easy and versatile.