YUMMY Green Pea Salad that could be used as a side dish for pretty much anything!
- Carbohydrate 27.76837 g
- Cholesterol 25.64 mg
- Fat 8.184 g
- Fiber 5.31099987030029 g
- Protein 12.578 g
- Saturated Fat 3.4716 g
- Serving Size 1 1 Serving (235g)
- Sodium 690.36 mg
- Sugar 22.4573701296997 g
- Trans Fat 3.2172 g
- Calories 226 calories
Step-by-step
- Pour the frozen peas in a saucepan and cover with water. Heat on medium heat for about 10 minutes or until the peas have cooked through. Drain and place in a medium sized bowl.
- Combine the sugar in the mayo and mix well; set to the side.
- Add the diced onions and the shredded cheese to the peas and toss well.
- Pour the mayo and sugar combo on top of the pea, onion, and cheese mixture.
- Top with the bacon bits and mix well until everything is evenly coated.
- Place in the refrigerator and cool for 20 to 25 minutes.
- Remove from fridge, stir well again, and enjoy!!
The ingredient list does not tell you that frozen English peas retain too much surface moisture if you simply thaw them without heat. Heating the peas in simmering water for ten minutes activates their cell walls, softening their exterior before draining ensures the dressing clings rather than pools at the bottom of the bowl. Thorough drainage prevents the mayonnaise emulsion from breaking.
Scaling the Batches
Multiplying this formulation requires careful attention to the fat-to-vegetable ratio. Doubling the volume means you must scale the mayonnaise and sugar mixture incrementally rather than dumping all at once, or the cheese will clump unevenly. Yellow onions release sulfur compounds as they sit; dice them uniformly to 1/4-inch pieces so no single bite overwhelms the palate. Pre-packaged finely shredded cheddar contains cellulose anti-caking agents that absorb moisture differently than freshly grated blocks, which actually benefits this specific dressing by thickening the sauce during the chilling phase.Temperature and Rest Intervals
Chilling the mixture for 20 to 25 minutes allows the granulated sugar to fully dissolve into the fat of the mayonnaise, neutralizing the sharp bite of the raw onion. Never attempt to freeze this dish. Freezing causes the mayonnaise emulsion to separate into oil and water, and the thawed peas turn completely mushy.
