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This is an ideal summertime salad; quick, fun, and economical.
It is great on those hot days when cooking just seems like a bad idea.
I like to serve it alongside sandwiches and potato chips or as part of meal made up entirely of simple salads.
Although mayonnaise is the single ingredient in the dressing, it somehow takes on a new level of flavor when combined with the sweet peas, onions and crunchy celery.
A topping of toasted almonds, gives the salad a slight elegance.
Use the sweetest onions available; I normally use red onion unless a sweeter variety is in season.
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Quick and Easy Pea Salad
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Rustic Scrambled Egg, Olive Tapenade, and Tomato Sandwiches
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Roasted Baby Potatoes with Cracked Black Pepper
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Asparagus Fries
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Ingredients
a 16 ounce package of frozen peas, thawed
1 cup finely diced celery
1/2 cup finely diced sweet onion
1/4 to 1/2 cup mayonnaise
1/2 cup coarsely chopped almonds
Cooking Instructions
Drain the thawed peas; I usually lay a paper towel in the bottom of a colander and let the peas rest on top of it so that the paper towel can absorb the excess water.
In a medium sized bowl, combine the peas, celery, onion and 1/4 cup of the mayonnaise.
Stir to combine the ingredients evenly.
Add more mayonnaise, up to 1/2 cup, to taste (or depending how health-conscious you want to be!)
Cover and place in the refrigerator until serving.
Just before serving, heat a small pan over medium heat.
Add the almonds to the pan and cook, stirring frequently, until well toasted and fragrant (about 10 minutes).
Stir about half of the almonds into the salad and sprinkle the other half on top.
Makes 6 servings
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