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.
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?