This salad is so fresh and looks so pretty on a white plate.  I love how bright the egg looks on the plate.  I served this as a first course.

1 pkg. (10 oz. each) frozen peas, thawed and drained
½-1 cup grated cheddar cheese (or cheese of your choice)
2 hard-boiled eggs, peeled and cut in half
1 medium red onion, chopped
1/2 cup mayonnaise
Salt and pepper, to taste
4 slices bacon, cooked and crumbled
Alfalfa sprouts or arugula (use as base on each plate)
chopped walnuts
Fresh dill (optional garnish)

In a large bowl, combine all ingredients (except alfalfa sprouts & eggs, both are garnish) and mix well. Refrigerate until serving.  Lay pea mix on top of sprouts.  I used a round mold but you can just pile it.

This recipe is very forgiving so you can add almost anything you want to it: cashews, asparagus,  pancetta, feta, cranberries, grapes etc…

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