Last spring I wanted to make pea salad, but mom poo pooed that idea because she doesn’t like it. Dad will eat it, but he doesn’t love it. It’s also good for diabetics because peas have a lot of fiber, so I’m going to make it this year and I’ll have it mostly to myself. I used to always get it at Luby’s when I lived in Houston. Some people put boiled eggs in it, but I certainly don’t. Here’s a fairly traditional recipe.
Classic Pea Salad
4 cups f rozen peas, thawed 8 slices bacon, cooked and crumbled 1/2 medium red onion, diced 1-1/2 c up s che dd a r cheese, cubed 1/2 cup sour cream 1/2 cup mayonnaise 1 tbsp granulated sugar 1 tbsp apple cider vinegar Salt and pepper to taste Whisk together sour cream, mayonnaise, sugar, vinegar, and salt.
Add peas, bacon, onion, and cheddar cheese to the bowl.
Gently mix until combined, taste, and adjust seasoning.
Chill for at least one hour before serving. —kwc— One thing all three of us can agree on at home is this classic southern “salad” that mom makes regularly every spring/summer. I don’t think mom uses an actual recipe, but this one is similar.
Marinated Cucumber, Tomato and Onion Salad
1 cup water 1/2 cup distilled white vinegar 1/4 cup vegetable oil 1/4 cup sugar 1 tsp salt, or to taste 1 tsp freshly ground black pepper, or to taste 3 cucumbers, peeled and sliced 1/4-inch thick 3 tomatoes, cut into wedges 1 onion, sliced and separated into rings Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth.
Add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. —kwc— One salad that dad really likes is the broccoli salad with bacon and sunflower seeds, but you all already have a recipe for that. Here is one with Greek flavors that sounds good to me.
Greek Broccoli Salad
For the salad:
1 large bunch of broccoli (about 1-1/4 pounds), florets removed and sliced into small, bite-sized pieces 1/3 cup roughly chopped sun-dried tomatoes 1/4 cup chopped shallot or red onion 1/4 cup each crumbled feta cheese and thinly sliced kalamata olives 1/4 cup sliced almonds For the dressing:
1/4 cup olive oil 2 tbsp lemon juice 1 tsp honey 1 clove garlic, minced 1/2 tsp dried oregano 1/2 tsp Dijon mustard 1/4 tsp salt, more to taste Pinch red pepper flakes In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing.
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