Remember my “goal” for the New Year? One new recipe or story to share every day . . . thus far I have managed to do just that. In looking over this week’s planned meals, I realized I had nothing “new” to share – oh no! The week ahead is going to be crazy, with late nights at work and dinners that are quick, easy family favorites such as California Avocado BLT Sandwich with Basil Mayonnaise and French Dip Sandwiches with Au Jus. We shall see what next week brings to the table . . .
This leaves me with no other choice but to share recipes that were not photographed for blogging. The only pictures I have are the ones intended for the top of their recipe card. It doesn’t mean the recipes are not “blog worthy”, just not necessarily “blog ready”. One such recipe is this delicious, cold Pea and Cheddar Cheese Salad. It’s something that usually appears on the table twice a year – Thanksgiving and Easter. Yet it is one of my personal favorites. So why don’t we have it more often? The reason is simple – Kiddo does not like peas (most of the time) and Hubby thinks peas should always be served hot, never cold and never, ever with cheese. So unless I’m serving for a large crowd with a few less picky eaters, I would be dining on cold peas alone.
Hope you enjoy a wee-bit of green on Saint Patrick’s Day . . .
Pea and Cheddar Cheese Salad with Shallots
1 Box (10 oz) Frozen Young Peas
1/2 Cup cheddar cheese, cut into small cubes
3 Tablespoons Mayonnaise
2 Shallots, chopped
Salt & Pepper to taste
Rinse peas under cold water to thaw. Break apart, and place in a large bowl.
Cut cheese into small cubes. Add to peas. Blend in mayonnaise and shallots. Season with salt and pepper to taste.
Chill 30 minutes or until ready to serve.