Crunchy Pea Salad

Here is how it usually goes down when I make this salad: I toss it together, usually in the summertime when we are grilling out. When it's time to eat, Hubs and I take a conservative portions of our fresh-off-the-grill chicken or fish and grilled vegetable (or green salad). Then we take a gigantic heaping scoop of this pea salad. After dinner, I pack up the leftover pea salad (notice that I show incredible self-control by packing it up, rather than scarfing it down). Then, at some point later that evening, the container of leftover pea salad magically appears in front of us and we together polish it off. End of story. I don't really know why I bother packing the leftover salad into Tupperware.

This is really good, and really addictive. I hate pea salads with gloppy old mayonnaise, and this one (sour cream-based) makes it not only healthier but lighter, still tangy but not so overpowering like mayonnaise can sometimes be. I like the mix of textures, and of course bacon on anything is just plain good.

Because we tend to pig out on it, I am careful to only make small batches of this salad. I also try to make it more healthy, by swapping out the cashews for sunflower seeds and the bacon (sometimes) for turkey bacon. I imagine that if you don't want to do the nuts, you could also throw some chopped water chestnuts in there, which would still give the nutty flavor. Believe me, it's possible to make this more healthy. And take it from me: there still won't be leftovers.

Crunchy Pea Salad
(Adapted from allrecipes.com)

Ingredients:
8 slices bacon
1 (10 oz.) package frozen green peas, thawed and drained
1/2 cup chopped celery
1/3 c. finely chopped red onion (or use green onions)
2/3 c. low-fat sour cream
1 c. chopped cashews or sunflower seeds
Salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine peas, celery, onion, and sour cream. Toss gently to mix.
Just before serving, stir nuts and bacon into salad. Season with salt and pepper to taste.