In my head, I said that like the Sheriff of Rockridge. (Blazing Saddles) A couple friends have been requesting this recipe, so here ya go, ladies!
This is as old school and down-home as it gets. Picnics, bbq's, and pot lucks have all seen this salad on the table. There are two ways to go with this, both in plating and in the recipe. Original dressing calls for sour cream and mayo. Or, you can lighten it up with just plain greek yoghurt. (dairy or vegan options) I like it both ways, depending on the level of indulgence or clean eating I'm going for.
You can serve this mixed, or you can showcase each ingredient separately, like the bottom pick, and drizzle the dressing for guests.
TIP: I'm not a fan of raw onions, but I appreciate the flavor they add, so I EITHER: grate the onion to get the onion juice for the dressing, OR, slice them extra thin, and quick pickle them in the vinegar first, before making the rest of the dressing. Here I've grated them but you do you!
Prep time: 20 min. Serves: 4-8
INGREDIENTS:
1/2 cup plain greek yoghurt (OR: 1/4 cup mayo + 1/4 cup sour cream)
2 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
1 pound frozen or fresh peas
2 tbsp grated onion juice
(OR 1/4 cup finely sliced red onion)
3 strips bacon crumbled
1/4 cup ham chopped
2 oz cheese crumbled or diced (cheddar, mozzarella, or smoked mozzarella, or a combo)
2 tbsp fresh parsley chopped Optional: 1/4 cup chopped roasted salted almonds
DIRECTIONS:
In a large bowl, whisk together yoghurt, vinegar, honey, salt, pepper, and shaved onion juice
add in peas, parsley and ham
refrigerate for a couple hours
cook off bacon and crumble (Normally I bake my bacon, but here, pan frying it to let it get curly for texture is fun)
before serving fold in bacon, cheese (and almonds)
garnish with fresh salad greens and parsley
