Years ago, when KB and I first started dating, we had gone to a restaurant in San Francisco. It’s been so long, I don’t even remember the restaurant. But what I do remember is the pea salad. It was so creamy and so bright with flavor that KB asked me to re-create it. And I’ve gone through so many variations on it that I don’t even know if I got it quite right. But I finally hit on something a few weeks ago and this is the way I think I shall keep making it. I put some water chestnuts in it for crunch, some raw onions, some colby-jack cheese, and of course some bacon. Topped it all off with a creamy, tangy, peppery dressing and you have pea salad!
Place all your salad ingredients in a bowl. Fresh peas (or frozen, defrosted), onion, chunked colby-jack cheese, water chestnuts, and crispy diced bacon.
Mix your dressing ingredients together – sour cream, buttermilk, mayonnaise, salt, pepper, garlic powder and cayenne powder. I put them all in a mason jar and shake it.
Pour over the top of the salad.
Mix well. Chill for at least an hour.
Serve and enjoy!
1 – 16 oz bag frozen peas
8 oz colby-jack cheese, cubed
1/2 medium onion, diced
1/2 cup sliced water chestnuts
6 strips bacon, diced and cooked crispy
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon salt
1 1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Place all salad ingredients in a bowl. In a mason jar, shake together dressing ingredients. Pour dressing over salad and mix well. Chill for at least an hour. Serve and enjoy!