Sunday, August 12, 2012
English Pea Salad
4 slices bacon
1 (10-ounce) package frozen peas, thawed and drained
1 cup shredded Cheddar
2 hard-cooked eggs, peeled and chopped
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.
In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.