Recipes

[Beebee2]

This is a wonderful springtime salad and great for Easter dinner with ham and all the trimmings. I'm not even a big fan of mint, but in this dish it is wonderful. It takes time to trim and spring the snow peas, so that's a good 'do ahead' project, but it is an easy recipe to put together and absolutely delicious. Our entire family really loves this!

Minty Pea Salad

1-1/2 c shelled fresh peas
8 oz snow peas, trimmed and stringed
1 large bunch or 2 medium bunches fresh mint, stems removed, 1 cup leaves
1/3 c sour cream
1/3 c Best Foods mayonnaise
Salt and freshly ground pepper to taste
8 slices cooked bacon, crumbled

Heat 2 medium-sized pans of water to boiling. Add shelled peas to one pan and cook just until tender, about 2 minutes. Add snow peas to the second pan and cook until bright green and crisp, 30 to 60 seconds. Drain and rinse both pans of peas with cold water. Set aside to dry.

Reserve a few mint leaves for garnish and finely chop the rest.

Cut snow peas into julienne strips, reserving a few whole for garnish. Combine shelled peas with julienned snow peas in a medium-size bowl. Gently toss with the chopped mint.

Mix sour cream and mayonnaise and fold into peas. Season to taste with salt and pepper. Refrigerate covered until cold.

Sprinkle with the bacon and garnish with the reserved snow peas and mint leaves.

Yield: 6 servings.