I have always loved pea salad on a hot summer day, but my family did not appreciate it until we were on the Specific Carbohydrate Diet for a month or so.  It is funny how your taste changes.  It is really easy to make and it is refreshing.

My recipe is very unspecific because that is how I usually cook in my kitchen.  My grandmother taught me to cook with your eye.  If you are uncomfortable with no specific amounts of mayonnaise or seasonings given, remember you can always add more.  It is much harder to remove ingredients.  Believe me, you would have to work really hard to mess this recipe up.

Pea Salad

Pea Salad

2 pounds of frozen English peas
3 boiled eggs
cheddar cheese, grated
minced onion flakes
homemade mayonnaise
salt and pepper

Thaw the peas in cold water for a few minutes.  It does not take long.  Drain.  Place the cold peas in a large bowl.  Slice up the boiled eggs.  Grate cheddar cheese over the peas.  Season to taste with the onion flakes, salt, and pepper.  Add just enough mayonnaise to moisten the peas.  It is essentially the dressing of the salad.  Stir well.  Refrigerate until you are ready to serve.

Pea salad pairs well with grilled chicken, burger patties, and/or sausage.  It is also a great salad to bring to a pot luck or barbeque.  It is now Kyla’s favorite side dish.  Try making pea salad this weekend.

Tags: pea salad, SCD, SCD recipe, summer side dish

This entry was posted on Friday, July 15th, 2011 at 9:27 am and is filed under Food Allergies, Homesteading. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.