Monday, November 28, 2011

24 Hour Pea Salad

I loved Thanksgiving this year...we were with some wonderful members of our ward and had some yummy food.  It is fun to have Thanksgiving with different people every year because everyone brings their own traditions to the table (literally), and they are always so yummy! 

We are blessed to be surrounded by so many wonderful people that we can spend such occasions with, when our families are 2,000 miles away!

This salad is one that my hubby's family always has at Thanksgiving, and it is really yummy.  The peas are my favorites part :)  The best part about this recipe is that you truly do make it 24 hours in advance, so it can save you time on the big day for other things.

24 Hour Pea Salad

1 head iceberg lettuce, chopped
1 green pepper, chopped
1 package frozen peas, thawed (but not cooked)
celery, sliced thin (I used about 6 stalks)
1 bunch green onions, thinly sliced

Layer all ingredients (in order) in a 9x13 inch pan.  Sprinkle some salt and pepper over the top.  

Then, mix:

1-1/4 c. mayo
1-1/4 c. sour cream

Spread mixture over the top of salad, sealing all the edges so air doesn't get in.  

Sprinkle with:

cheddar cheese (about 1 to 1 1/2 c. shredded)
bacon crumbles (I cooked up about 6 slices and crumbled them on top)

Cover and refrigerate for 24 hours before serving.  Enjoy :)

Recipe Source:  Rick, my Father-in-law

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