I wanted to bring a light and fresh side dish to K.C.'s crab feast. I kept changing my mind about what I was going to make. I needed something I could make in advance. Something I could make before work and not require much before we headed across the street to K.C.'s house. We are so lucky to have my brothers live so close! So, I decided to make a pea salad. Jamie from Love Bakes Good Cakes posted a recipe on Facebook recently that got the idea in my head. Hers looked great, but I wanted something a bit lighter, so this is what I came up with. It was pretty darn good if I do say so myself.
Sometimes simple sides like this really are the way to go. With spring upon us again, I couldn't wait to make another batch of this Spring Pea Salad. Oddly enough, I made it for another dinner where K.C. was cooking the meat. He smoked a ton of delicious baby back ribs and I thought a simple and fresh side like this would be a perfect accompaniment. I only made one batch because I knew he was going to make a ton of ribs and he was doing a smoked grilled cheese too. In hindsight I should have made two as the pea salad disappeared rather quickly.
It was really good with the crab feast, and was a pretty tasty breakfast the next morning too!
Spring Pea Salad
1 lb peas (fresh would be great, but these were defrosted frozen peas)
1/2 cup plain yogurt
1-2 green onions
2 slices ham
2 oz cheese, cubed (I used half mozzarella and half colby jack)
salt and pepper
- Make sure peas are drained
- Slice your green onions and dice your ham into relatively small pieces
- Mix all the ingredients together
- Adjust your salt and pepper to your liking and refrigerate until ready to serve
That's it! So easy and so good!
shared at Meal Plan Monday