When the spring peas are in season, this is a great recipe to make. This salad has amazing flavor and holds up well in the refrigerator, so you can enjoy it for at least a couple of days!
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1. In a large bowl reserve the shelled peas if using fresh peas.
2. Finely mince the required amount of red onion.
3. Drain the can of water chestnuts and give them a rough chop.
4. In a sauce pan heat about 2 quarts of water and let it come to a boil.
5. Drop in the peas, set a timer and blanch them for 20 seconds.
6. Drain them on a colander and rinse with cold water for about 3 minutes to stop the cooking process.
7. In a large bowl, reserve the drained peas.
8. Heat a skillet and drop in the bacon and keep stirring it until the grease separates and the bacon bits are browned.
9. With a slotted spoon take them out and place them on a plate lined with a paper towel to absorb the extra fat.
10. Add the red onion and water chestnuts to the green peas.
11. Take a large spoon and give it all a stir after adding the crispy bacon bits in it.
12. For the dressing drop in the mayonnaise, sour cream, salt and pepper in the bowl itself.
13. Toss everything together until the dressing is incorporated and coats the peas well.
14. Choose to serve it at room temperature or chilled on a large platter.
You could use a combination of fresh and frozen peas or frozen peas instead of fresh peas.
Fresh from the farmers' markets or your garden, peas when picked in season can definitely be part of some great dish. One such is shown here. A classic pea salad with all the creaminess you can imagine and flavored with bacon. Now how good can that be? Absolutely comfort food which also does good as a side dish when you are entertaining.