Green Pea Salad

30 ounces frozen peas
1/3 cup salad or olive oil
5-1/3 T. red wine vinegar
3/4 tsp. salt
1 T. or more of minced fresh mint
1/2 cup, slightly more or less, of finely chopped bermuda onion
1/4 cup, slightly more or less, of greek yogurt or sour cream
Optional: bacon, fried crisp

pea salad
Adaptation of Green Pea Salad in Sunset’s “Salad Book”

Microwave peas until heated through. Do not add water.  Drain peas and save any water that may be remaining and add to the salad oil, red wine vinegar, salt, and mint.

Pour dressing over peas, cover, and chill. (Do this early in the day.) Just before serving, mix in the onion and yogurt or sour cream.

Spoon onto a large lettuce-lined serving tray or bowl and border with tomatoes, sliced or in wedges. Sprinkle the top with crumbled bacon.

Makes 6 to 8 servings.

Background: The original recipe says to boil the peas in water and then reserve and add 1/4 cup of water to the dressing, but this made for a runny salad. The original calls for celery instead of bermuda onions, but celery is dull: the red onions not only make it a prettier dish but they add some zip. The original certainly doesn’t mention bacon. That was a friend’s suggestion. Thanks, LP!

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