Wednesday, July 3, 2013

English Pea Salad

· 4 slices bacon
· 1 (10-ounce) package frozen peas, thawed and drained
· 1 cup shredded Cheddar
· 2 hard-cooked eggs, peeled and chopped
· 3 tablespoons mayonnaise
· 2 teaspoons freshly squeezed lemon juice
· Salt and freshly ground black pepper

1. In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.
2. In a medium serving bowl, combine the bacon, peas, cheese, and eggs.
3. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste.
Serve immediately or refrigerate until ready to serve.

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