This Pea and Peanut Salad makes a great summer side dish, with additions and/or substitutions to fit most tastes/diets. It is best made and served on the same day.
Ingredients (serves 4-6 but can be easily doubled):
1 lb bag of frozen peas, thawed
2 cup peanuts (I used dry roasted)
1 cup grated cheddar cheese
3/4 cup sour cream
6 tbsp mayonnaise
ground black pepper
* for dairy-free or vegan: substitute the sour cream for a non-dairy or vegan ranch-style dressing, and use dairy-free or vegan mayonnaise, leave out the cheese or use vegan cheese shreds
** additions: you can add 1 cup of bacon pieces or anything else that you want
Directions:
In a jug, mix together the sour cream, mayonnaise and a good sprinkle of black pepper (I use quite a lot of black pepper, but this is down to personal taste).
In a large bowl, combine the thawed peas, peanuts and cheese.
Pour over and mix in the dressing.
Serve immediately or put in an airtight container in the fridge and keep to eat that day.
*** this salad goes really well with roasted chicken breast, breaded chicken, roasted mushroom steaks or spicy roasted vegetables
