Frozen Pea Salad

Here we go, ladies – we’re heading into the holiday season!  Every time I go to the supermarket now I see dozens of magazines at the check out, with photos of glorious turkeys and fantastic centerpieces.  But let’s be honest – not everyone will have to make a turkey this year. In my case, my newlywed brother-in-law and his wife will be hosting Thanksgiving, so they are in charge of the turkey.  But it’s always good to have a couple of  side dish recipes in mind.  I’m usually responsible for making at least one pie and cornbread stuffing, plus some kind of vegetable  dish.  This year, I plan to bring this Frozen Pea Salad.

Before you think I’ve gone off the deep end, No, the peas are not frosty little balls of ice.  They are thawed and cold, but not actually frozen anymore.  The version of this recipe my Mom used to make featured sour cream and a little mayonnaise.  I’ve switched that out for Greek yogurt to up the protein and lower the fat a little bit.  This can easily be doubled or tripled, depending on how many people you are serving, but I would suggest not adding in the cashews and bacon until you are ready to eat, so the textures stay distinct.  It’s sweet and salty, crunchy and chewy, cold and delicious!  If you need an easy, off-beat vegetable side dish, read on, friends!

Frozen Pea Salad

Ingredients:

• 1 pound frozen peas
• 1/2 cup Greek yogurt (or more, to taste)
• 2 green onions, finely sliced
• salt and pepper
• 1 cup salted, roasted cashews (you can break them up a little or leave them whole)
• 4 slices bacon, fried crisply and drained

Directions:

1. Take the peas out of your freezer and empty the bag into a Pyrex or other casserole dish.  Set them by the stove as you fry the bacon.  The heat from the stove will help the peas thaw.
2. Fry the bacon crispy, drain it well, blot with paper towels, and dice.
3. Are your peas thawed yet?  If not, microwave them for thirty seconds at a time, stirring well each time, just until the ice melts and you can squish a pea between your fingers.  You still want them very cold, just not icy and crunchy.  When thawed and still very cold, drain any extra water in the bowl.  Mix in yogurt and green onion, and season with salt and pepper.  Refrigerate until ready to serve.
4. When serving, sprinkle the pea salad with cashews and bacon.  If you have leftovers, either keep the cashews and bacon separate, or make sure they stay on top.  If they get mixed into the salad and then saved that way, they will soften up.  It will still be delicious, but it won’t have the crunchy versus soft texture difference that makes this salad so fun!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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