Wednesday, December 9, 2009

more, peas!

i always remember this salad being at parties when i was growing up.
i loved it then and i love it now.

jere jae h.a.t.e.s peas.
loathes them.

the munch loves them...well she used to.
she spit one out the other day while daddy was feeding her and all i could hear from the kitchen was "THAT'S MY GIRL!!"
whatever.

i just love peas.
they are sweet and healthy and cute:

percy pea from veggie tales.
adorable.
and tasty.

Layered Pea Salad

1 head of iceberg lettuce, chopped
1 large red onion, chopped
1 16oz. package frozen peas, thawed
2 cups mayonnaise
3 teaspoons sugar
1 teaspoon seasoning salt
1/2 teaspoon garlic powder (if you only have garlic salt, go ahead and use it but reduce seasoning salt to 1/2 teaspoon)
1/2 pound bacon, cooked and crumbled
4-5 hard boiled eggs
1 1/2 cup grated sharp cheddar cheese
1 cup grape or cherry tomatoes, whole or halved

In a trifle bowl, layer the lettuce, red onion, and peas.
In a separate bowl, combine mayo, sugar, seasoning salt and garlic powder.
Mix until well combined.
Spread evenly over the top of the peas.
Cover and refrigerate over night. Pay attention people.
Day of: cook and crumble bacon.
Peel, crumble or chop the hard boiled eggs. I like to just crumble them with my hands.
Remove the trifle bowl from the fridge and top with the bacon, egg, cheese and tomatoes.
Serve to drooling friends and family.
Have extra recipe copies available to hand out.



if you don't have a trifle bowl, you can layer this salad in a regular bowl or a 13x9 inch pan.
however, i think that showing off the beautiful, colorful layers in this salad is part of what makes it so great.
after all we do eat with our eyes first!

or if you have a cake stand like this one::

you actually DO own a trifle bowl.

yes, you do.

stop arguing with me.

here....LOOK:


and its a platter with a built in dip cup and punch bowl, too.
you are so fancy!!

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