Made a double batch of this over the weekend and had it for lunch 2 days in a row. The calorie count is a bit high, so I used Olive Oil mayonnaise which is lower in calories than regular. Although it was good the second day, this is a salad that is best eaten as soon as it's made so that the bacon is still crisp. We both really liked this dish.
Peas & Cheddar Salad
Serves 2
2 strips thick-sliced bacon -- diced
1 1/2 cups frozen green peas, thawed and drained
1/4 cup diced Cheddar
1/4 cup bias-sliced scallions
3 Tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
Cook bacon in a skillet until crisp. Transfer bacon to a paper-towel-lined plate.
Combine peas, Cheddar and scallions in a bowl. Whisk together mayonnaise, lemon juice, and Dijon and stir into pea mixture.
Season salad with salt and pepper. Stir in bacon right before serving.
Calories per serving: 426
NOTES : Canola oil or olive oil mayonnaise works well here, but light mayonnaise will leave the salad watery.
Peas & Cheddar Salad
Serves 2
2 strips thick-sliced bacon -- diced
1 1/2 cups frozen green peas, thawed and drained
1/4 cup diced Cheddar
1/4 cup bias-sliced scallions
3 Tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
Cook bacon in a skillet until crisp. Transfer bacon to a paper-towel-lined plate.
Combine peas, Cheddar and scallions in a bowl. Whisk together mayonnaise, lemon juice, and Dijon and stir into pea mixture.
Season salad with salt and pepper. Stir in bacon right before serving.
Calories per serving: 426
NOTES : Canola oil or olive oil mayonnaise works well here, but light mayonnaise will leave the salad watery.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."