As an adult, I still love peas. But to be frankly honest, sometimes I get tired of them. I haven't quite perfected my grandmother's salt-to-margarine-to-peas ratio, either. So some nights, it's like "Seriously, why did I put peas on the menu? I'm bored with peas!"
But lately, I've been running into a new issue. It's so hot that I just don't want warm side dishes. Luckily, I stumbled across a new way to prepare green peas (score!) and it is a refrigerated dish (double score!)...and you should have most of the ingredients on hand. In fact, it blends the best of many worlds: bacon, ranch and cheese!
BACON RANCH PEA SALAD
- 4 slices bacon
- 1 quart water
- 1 (16 ounce) package frozen green peas
- 1/3 cup chopped onions
- 1/2 cup Ranch dressing
- 1/2 cup shredded Cheddar cheese
Directions1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
3. In a bowl, toss together bacon, peas, onion, Ranch and cheese. Refrigerate 30 minute or until chilled before serving.