Signature Dish recipe
This recipe appeared in The News & Observer’s monthly Signature Dish column where we share readers’ most popular recipes. This Bacon and Pea Salad recipe was adapted from Jane Johnson of Waxhaw, N.C.. Johnson shared the recipe for this dish that she has taken to reunions and even served at her own wedding. “Try it. You’ll love it,” Johnson implored.
This is a classic summer salad with green peas, crumbled bacon, cheese and a mayonnaise-based dressing. The salad should be familiar to those readers who frequent church suppers and potlucks. It may soon become your go-to dish to take to those functions.
To read more about this dish that makes a great entree for a dinner party, go to http://nando.com/sy.
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1 pound frozen peas
1 medium Vidalia or sweet onion, finely chopped
1 1/2 cups extra sharp cheddar cheese, cut into small cubes
6-8 strips cooked bacon, crumbled (about 3/4 cup)
1/3 cup lowfat mayonnaise
2 to 3 tablespoons light Caesar dressing
Salt and black pepper, to taste
PLACE peas in a colander in the sink to thaw and drain away all moisture, about 20-30 minutes. Transfer thawed peas to a large bowl. Add chopped onion, cheese and bacon. Gently toss to mix.
COMBINE mayonnaise and Caesar dressing in a small bowl. Fold dressing gently into salad. Add salt and pepper to taste. Store in refrigerator until ready to serve.
Yield: 8-10 servings.
[gpp_icon type=”summary”] Bacon and Pea Salad printable recipe