Crunchy Pea Salad with Bacon

Hey ya'll. I am still here, and I am still cooking! It's just been so stinkin' busy, I am having a hard time having much computer time! I promise I will be better and share some pictures of what's been going on, but here is a little update. We have relocated our garden, and it is huge! And thankfully, most everything is in and planted! I am so excited to see everything grow! And.... we got more baby chicks! 16 of them! 2 of them, I am raising for my parents until they get a little bigger. I am super excited to see these little ones grow too!

With all this busy-ness going on, things have been a little less exciting in the kitchen. Lots of throwing a burger on the grill with a veggie on the side. But, things are starting to calm a bit, and we had a friend over for dinner the other night, so I got back on my game and did some fun stuff in the kitchen.

This pea salad is so yummy. I LOVE pea's.... as long as they aren't out of a can! And, it has bacon!!! The original recipe called for a pound of bacon, but I tried to keep it a little lighter than that since this was a side dish to a pork chop.  You can substitute or add in any other favorite salad items you might have. I think some small cubes of colby or cheddar cheese in here would be a great addition.

Crunchy Pea Salad with Bacon (Slightly adapted from: Sugar 'n  Spice Gals)

10 oz frozen peas, thawed and drained
1 cup roasted and salted peanuts
1/3 cup chopped green onions
5 slices bacon
1 cup craisins
1/2 cup mayonnaise
1 Tbsp, plus 1 tsp of vinegar
1 tsp sugar
1/4 tsp soy sauce
1/4 tsp Worcestershire sauce
Salt

Cut bacon into pieces, about 1/2 inch. In skillet, cook the bacon until crisp. Remove bacon from skillet with slotted spoon.  Set aside on paper towel to cool.

In small bowl, combine mayonnaise, vinegar, sugar, soy sauce and Worcestershire sauce.  Mix until all ingredients are incorporated.

In large bowl, add peas, peanuts, green onions, bacon and craisins.  Add mayonnaise mixture and stir until all ingredients are coated with dressing. Taste, and add salt as needed.

Chill for at least one hour.

***Note, if you have leftovers, you may need to add a little more mayo to the salad.

Enjoy :)

Sharing this at:
Treasure Box Tuesday
Foodie Friends Friday 
Weekend Potluck