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Yields12 Servings
 1 small Red Onion, finely diced
 1 bag Frozen Peas, 18 to 20 ounce bag (thawed), or 2 cans well drained
 3 tbsp VSOP Lemongrass Mint Aged White Balsamic Vinegar
 3 slices Bacon, cooked & crumbled
 ½ cup Sour Cream
 ¼ cup Mayonnaise, good quality
 1 tsp Sugar
 1 tsp Dried Basil
 1 tsp Granulated Garlic
 ½ tsp Fine Sea Salt, to taste
 ½ tsp Fresh Cracked Black Pepper, to taste
 2 dashes Sriracha, or hot sauce
 1 ½ cups Celery, finely diced
 1 jar Pimiento Pepper, half of a small jar, finely diced
 ½ cup White Cheddar Cheese, shredded (optional)
1

Finely dice the red onion and place in a small bowl. Pour the white balsamic over the onions, cover with plastic wrap and refrigerate overnight. Place the frozen peas in refrigerator to thaw as well.

2

Cook the bacon, crumble and set aside.

3

Drain the onions, reserving the vinegar. Whisk together the sour cream, mayonnaise, sugar, basil, garlic and 1-2 tablespoons of the white balsamic from the onions. Season with salt, pepper, & sriracha sauce. Add more vinegar if dressing is too thick.

4

In a medium bowl, add the thawed peas, celery, and pimiento. Dress the peas with the dressing. Mix well and taste, adjust seasoning if necessary. Toss in the cheese and crumbled bacon before serving. Enjoy!

Ingredients

 1 small Red Onion, finely diced
 1 bag Frozen Peas, 18 to 20 ounce bag (thawed), or 2 cans well drained
 3 tbsp VSOP Lemongrass Mint Aged White Balsamic Vinegar
 3 slices Bacon, cooked & crumbled
 ½ cup Sour Cream
 ¼ cup Mayonnaise, good quality
 1 tsp Sugar
 1 tsp Dried Basil
 1 tsp Granulated Garlic
 ½ tsp Fine Sea Salt, to taste
 ½ tsp Fresh Cracked Black Pepper, to taste
 2 dashes Sriracha, or hot sauce
 1 ½ cups Celery, finely diced
 1 jar Pimiento Pepper, half of a small jar, finely diced
 ½ cup White Cheddar Cheese, shredded (optional)

Directions

1

Finely dice the red onion and place in a small bowl. Pour the white balsamic over the onions, cover with plastic wrap and refrigerate overnight. Place the frozen peas in refrigerator to thaw as well.

2

Cook the bacon, crumble and set aside.

3

Drain the onions, reserving the vinegar. Whisk together the sour cream, mayonnaise, sugar, basil, garlic and 1-2 tablespoons of the white balsamic from the onions. Season with salt, pepper, & sriracha sauce. Add more vinegar if dressing is too thick.

4

In a medium bowl, add the thawed peas, celery, and pimiento. Dress the peas with the dressing. Mix well and taste, adjust seasoning if necessary. Toss in the cheese and crumbled bacon before serving. Enjoy!

Spring Pea Salad

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