I love a “good” pea salad and I decided to make one for my contribution to our Easter Brunch.  I think cold pea salads sing of sunny Spring. Since we’re going to be having ham, I opted for a recipe without (gasp!) bacon.   This recipe is a variation from one I found at Simply Recipes, which I doubled for our brunch and substituted canned water chestnuts for sweet red peppers.

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Quickly rinse salt of two 6 oz cans of Smokehouse Almonds and let dry. 

In a medium bowl, mix 4 tsp of yellow curry powder into 1 1/3 cups mayonnaise (I prefer Best Foods).  Add fresh salt and pepper.  Set dressing aside while assembling the following ingredients. 

Place 3 bags of quality frozen peas (I used Alexia) in large bowl – do not defrost.

Add 1 cup chopped green onions (shallots would be a nice substitution). 

Add 1 chopped (small diced) sweet red bell pepper.

Mix dressing into the vegetables.

Add most (about 3/4) of the chopped almonds to the pea salad.  Sprinkle the remaining almonds to sprinkle on top of salad before serving.


PS: I bet this would be great adding some Dungeness crab or bay shrimp…what do you think?