Today I was surfing the internet and found Ree Drummond’s version of pea salad. Pea salad sounded like it would go well with the roast beef and cheese sandwiches the husband was making tonight since I am still mostly banned from the kitchen. With the 12 year old littles help I was able to make a version of this pea salad with what I had on hand.
1/2 vidalia onion
2 tablespoons sugar
2 tablespoons white wine vinegar.
I sliced half a vidalia onion super thin and put them into a small bowl. I thought if I pickled the onion first the kids would eat more of the salad! Put the onion, vinegar, and sugar into a small salad bowl, stir well and let this sit out on the counter for 5 hours. Here is a picture of the pickled onions.
Okay now for the pea salad part.
4 cups small green peas
4 ounces mozzarella cheese, cut into cubes
2 tablespoons mayonnaise
3 slices hickory smoked bacon, cooked and diced
Most of the pickled onions and their juice, this is not an exact measurement I know, but I put 3/4 of the onion mixture along with most of the juice to the salad.
Mix all the ingredients and let sit in the refrigerator until time to eat. Add salt and pepper to taste.
Here is the link to the original recipe on Ree Drummond’s website. Her pictures are awesome of course!
The roast beef sandwich was super easy! Using leftover roast beef cooked in the crock pot we put mayo on some sourdough, added roast beef and cheese. Toast the side of the sandwich with roast beef and cheese for a minute or two to melt the cheese onto the roast beef then top with crispy cooked bacon, lettuce and tomato. Serve with the pea salad from above.