Pea Salad

I'd never been crazy about Pea Salad, however At Scott's Bar & Grill in Edmonds, WA they have a great Pea Salad that I decided to try and duplicate several years ago. I make this salad several times a year, including for pot lucks and I've had a number of people tell me it is better than Scott's. As egotistical as it sounds, I have to agree.



1 bag frozen peas (about 16 oz.) I use petite peas whenever possible
1/2 C mayonnaise
2 Tbsp bottled Ranch salad dressing
1 Tbsp dill weed
5-6 slices of bacon, cooked & crumbled
1/4 red onion, chopped*
1/4 can Smokehouse Almonds (or 1 packet that is about 1.5 oz.)**

*You can use any kind of onion you want, but I specifically always use a red onion for this salad because I like the flavor it adds.

**I like to buy the cans of Smokehouse (Diamond brand) almonds when they are on sale. If they aren't on sale I buy one single serving packet, which is about enough. Although if I have the can, I will end up using a few more almonds this way. Whatever doesn't make its way into the salad, becomes a good snack for any other time.

I find it best to take the peas out of the freezer about half an hour ahead of assembling the salad. It gives them a chance to thaw a bit and then you don't have crunchy peas.

Prepare your bacon and cut or break into small pieces, then chop your onions, also into small pieces. Mix the mayo and Ranch in a mixing bowl and then add all of your other ingredients. Done.

I have had so many compliments on this salad, including "I don't even like pea salad, but I love this!"



Pictured here with some home-canned "King Corn" and Creamy Citrus Chicken.