Crunchy Pea Salad

Vera Barrows’ Crunchy Pea Salad would be terrific at your Fourth of July picnic outing this Wednesday. But don’t stop there — once you try it, you’ll likely add the recipe to your salad “standbys.” I prepared it for guests last weekend and it was a hit!

I used fresh dill, which always make a dish “sparkle” but Vera mentioned that she usually uses dried dill weed because she has it on hand. She’s been making it for years and years and says that everyone seems to love it. I do! It’s refreshing, nutritious and colorful. I think you’ll like it, too. CJK

Crunchy Pea Salad

(Vera Barrows)

Salad

1 (16 oz.) pkg. frozen peas, thawed

1 (8 oz.) can sliced water chestnuts, drained

1/2 cup diced sweet red pepper

1/2 cup diced sweet yellow pepper

1/3 cup diced red onion

Dressing

1/3 cup mayonnaise

1 tsp. dill weed

1/2 tsp. garlic salt

1/2 tsp. poppy seeds

In large serving bowl, combine the salad ingredients. Mix dressing ingredients in small bowl, pour over vegetables and toss gently to coat.

Yield: 8 servings

A note from Vera: I find that I’m usually making this salad at the last moment so I’ve got a tip for thawing out frozen peas quickly. I bring a pan of water to a boil and drop the peas into the boiling water. I immediately turn off the heat and let them sit for three to five minutes. Then I drain them and plunge them into ice water. They taste just like fresh peas.

A note from Carol: Vera and her husband, Dave, have been members of St. Mary Parish since they moved to Mora in 1976. They are parents of an adult son and daughter and have two grandsons, a 3-year-old and an infant.

Vera’s Crunchy Pea Salad recipe is one of more than 200 recipes in the St. Mary’s “Loaves & Fishes and Other Great Dishes!” cookbook. Call the parish office at 320-679-1593 to order a copy of the book for $10 plus shipping and handling.

Other salad recipes you may wish to consider for your Fourth of July meals are: Jackie Osterhaus’ Black Bean and Corn Salad, Julie Tschida’s Creamy Cucumbers, Nikki Rajala’s Watermelon Tomato Salad, Kathy Chlebecek’s Mediterranean Watermelon Salad or a longtime favorite at our house, Broccoli and Cauliflower Italian Salad.