Despite all the other dishes competing for attention at Sunday brunch, the one I most remember was a delicious pea salad with big chunks of cheese, slivers of red onion, and a light, creamy dressing. I don’t even want to think about how many metric tons of the stuff I must have consumed through the years, but I loved it…and still love it every bit as much today. It’s a fun, simple salad that’s great for any spring or summer gathering, but is particularly nice for Easter since it’s bursting with lovely green peas.
When I found this recipe on Ree Drummond’s blog, I knew that I had to share it with you. I can’t eat the red onion but if it’s sliced thinly enough I can just pull them out and enjoy the rest of the salad with a hint of the onion flavor. My husband loves this salad so much that I can not leave any in the fridge afterwards and expect it to still be there later, can you say Midnight snack!!!