The Sweet and Savory Sisters!


spring dishes

Garden Pea Salad


Amy- Growing up our mother made this salad for us all the time. Suz and I have always loved it. It is so easy to make and tastes wonderfully.

This is what you are going to need-
16 oz frozen green peas
2 boiled eggs, chopped
15 cherub tomatoes, cut in half
4oz canned sliced mushrooms, drained
2 spring onion, diced
4 slices bacon, cooked crisp and chopped
4 oz cheddar cheese, cut in small cubes
1/4 – 1/2 cup mayonnaise (we like a lot of mayo)
Celery salt to taste
Salt and pepper

What to do-
This is a very easy recipe. Place your peas in a boiler and add you enough water to cover peas. Boil them for a couple of minutes or until peas are tender. Drain and cool either by running cool water over or using an ice bath. Shake peas in colander to get the excess water off. Places peas in medium mixing bowl and add remaining ingredients. Bam! You got yourself a pretty and tasty side dish.

Salad wedge pic Suzette: Little Sissy and I love us a hunk of lettuce especially when it is topped with bacon and floating in a delicious gorgonzola dressing. This makes for a beautiful presentation and is great for serving at a foo- foo ladies luncheon or your Easter celebration. This salad is a cinch to make and it is scrumptious.

The Ultimate Salad Wedge with Gorgonzola Cheese Dressing

Get- 1 head iceberg lettuce, cored and cut into quarters
3 Roma tomatoes, diced
6 slices bacon, crumbled
2 spring onions, diced
½ cup gorgonzola cheese, crumbled
Gorgonzola cheese dressing (recipe follows)

Make it-
Place each wedge on salad plate. Top with tomatoes, onions, bacon, gorgonzola cheese crumbles and dressing.

Gorgonzola Cheese Dressing

What you will need for the dressing-
1 cup regular mayonnaise
1 cup sour cream
6 ounces gorgonzola cheese
1 Tablespoon red wine vinegar
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder

How to make the dressing- Crumble the gorgonzola cheese, and mix all ingredients. That is it.

Suzette: Not many people get overly excited about layered salad, but Amy and I sho nuff do. This recipe takes us back to our southern roots. It has been a family tradition to serve this at all of our holiday gatherings. Mom always used her trifle bowl to make this salad. It looks fabulous and it tastes even better.

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