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Creamy Pea Salad

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"There is no farm chore more pleasant than sitting on the back porch shucking peas. This is a classic salad that was whipped together with those peas. You can use frozen peas if you don't have the garden or the back porch."

List of Ingredients

â—¦ 3 cups fresh or frozen peas
â—¦ 2 tablespoons finely chopped red onion
â—¦ 2 tablespoons finely chopped fresh mint
â—¦ ½ cup sour cream
â—¦ 1 tablespoon red wine vinegar
â—¦ Salt and pepper


Recipe

Blanch the peas in boiling water until just barely tender (1 minute for frozen peas; 3 to 5 minutes for fresh). Drain, then immediately plunge the peas into cold water to stop the cooking. Drain well.

Transfer the peas to a medium bowl. Add the onion and mint and toss gently with two forks.

Mix the sour cream and vinegar in a small bowl. Season to taste with salt and pepper. Add the dressing to the peas and toss gently with the forks. Serve immediately or hold for up to 2 hours in the refrigerator before serving.


Serves 4 to 6