Peas and Peanuts Salad

Had this the first time when I was waitressing at the swanky Boulder Broker Inn in Colorado. It was the biggest hit on the salad bar!!
(serves 12)

1/3 cup sour cream
1 T. light* mayo.
Kosher* salt and freshly ground pepper, to taste
1 T. white wine* vinegar
4 cups frozen petite green peas, almost totally thawed
8 slices uncured* smoked bacon, cooked until crisp
1/2 whole small red onion, halved and cut  into tiny dice
6 oz. sharp cheddar, cut into very small cubes
1/2-3/4  cup dry roasted salted peanuts
3 T. minced fresh flat leaf lemon* parsley
1 T. snipped fresh dill*

Mix the sour cream, mayo., S&P, and vinegar together to make the dressing. Add more S&P to taste. In a large bowl, add the peas. Stir 2/3 of the dressing into the peas and toss to coat. Gently stir in the bacon, onion, cheese, parsley, and dill until combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2-4 hours before serving. Pop the remaining dressing into the fridge, too. Just before serving add the peanuts and the rest of the dressing. Sprinkle with more parsley, if desired.


Today, remember that "Failure is not fatal." Keep your chin up, and go forth and prosper!!!

Love,

MM