Crunchy pea salad with bacon

 

 

Ingredients:

 

Frozen peas (thawed and drained)

Chopped nuts – brazil nuts

Spring onion (scallion)

2 slices of bacon

Small amount of chopped onion

Handful of dried cranberries and sour cherries

¼ cup mayo

Vinegar – a little splosh

Sugar – 1 cube

Soy sauce & Worcestershire sauce – tiny splosh of each

Salt & pepper

 

Method:

 

Thaw and drain your peas – I used about half ordinary peas and half baby minted

 

Cook your bacon with the onion.  Let it cool and put it on kitchen paper and then transfer to a board to cut up.

 

In a small container mix the mayo, vinegar, sugar, soy and Worcestershire.  Don't overdo the soy and Worcestershire – you want the other flavours to shine.

 

Put the peas, nuts and dried fruit into a larger bowl, add the cooled bacon bits.  Pour the dressing over and mix. Taste and add salt and pepper to your taste.

 

Chill for at least 1 hour.  When it came to eating time I found it just a bit cold – should have left it out for 20 minutes or so.