Baby Pea Salad
Baby Pea Salad
Submitted by Terry Hooper, Traverse City, Michigan
Salads
Ingredients
- 5 cups baby peas (fresh or frozen)
- 6 slices prosciutto or bacon
- 8 oz sour cream
- 1 tablespoon scallion green tops, finely chopped
- salt and pepper to taste
- 2 tablespoons Fustini's Sicilian Lemon balsamic
Directions
- Cook peas 2-3 minutes in just enough unsalted boiling water to cover. Drain and immerse peas immediately in an ice bath to retain their color. Drain again and set aside. Cook prosciutto or bacon until crisp. Drain and crumble. Just before serving, combine peas with Sour Cream Dressing. Sprinkle prosciutto or bacon on top.
- In a small bowl, stir together sour cream, scallions, salt and pepper to taste. Gradually add balsamic, stirring until blended well. Cover and refrigerate.
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