Peas Porridge or Salad. Quick and Easy

By on December 18, 2017

Peas for a Quick Winter Salad

My addition to the holiday potluck this year took me all of ten minutes to make. It was easy, it was filling, and it is a dish I will happily add to my repertoire.

You start out by cooking bacon until crisp then draining it on paper towels

Meanwhile, that watched pot will finally boil and you can cook frozen peas and baby onions just until barely tender, about 5 minutes. Toss the whole thing together with some finely minced bell pepper, either red or orange and voila. Your contribution to the potluck. What could be simpler? Not much.

All your guests will just say POW!. It’s that good.

Pea Salad with Baby onions, bacon, and Ranch Dressing. Yes. It’s that good. And your secret is safe with me. 10 minutes work. More pleasure.

8 slices bacon, chopped
1 teaspoon olive oil
medium saucepan of barely salted water
32 ounces pakage frozen green peas
1 cup frozen pearl onions
2 small red and/or orange bell peppers, chopped
1/2 cup (or to taste) Ranch Dressing
1/2 cup shredded cheese

Place bacon in a skillet with oil. Cook until crispy, then remove to a drain board with paper towels.

Meanwhile bring barely salted water in a pot to a boil then add peas and onions. Bring it to a boil and cook 2-3 minutes. Drain.While that is cooking, chop the peppers into the bottom of a salad bowl. Add cooked and drained peas and pearl onions. Toss with Ranch Dressing then add to the salad bowl.

Finish with a sprinkling of grated cheddar. Serve warm or cold. YUM!

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”