I am blessed each month to attend Inspire Women’s Inner Circle where the sweet staff and wonderful teacher, Anita Carman, refresh and encourage women’s ministry leaders. Since one of my personal missions is to “feed the sheep,” I enjoy taking a dish to share for the refreshments. And since busy women can tend to rush and not eat well, I try to offer something a little substantial and nutritious for the sisters. This week I made green pea salad, a fresh, delicious spring dish with blue cheese dressing as the finishing touch to make this salad decadent. This is my recipe:
Green Pea Salad
1 (16 oz) bag frozen peas
3-4 eggs, hard boiled
1 garlic clove
2 tsp Tony Chachere’s creole seasoning
fresh finely ground pepper
1/4 cup blue cheese dressing
Hard boil eggs. While eggs are boiling, drop garlic clove in pot to blanch for 20 seconds; then remove garlic, peel and finely dice. Remove eggs from pot; add salt to hot water to season; add frozen peas; bring back to boiling and boil for just a minute. Strain peas into colander; transfer peas to large bowl of ice water to shock and preserve color; pour peas back into colander to drain.
Slice in food processor: finely diced garlic + carrots + radish. Transfer veggie mix to mixing bowl.
Add to veggie mix: finely sliced scallion + peas + seasonings. Toss veggie mix and peas.
Add: peeled and chopped hard boiled eggs. (Pampered Chef chopper is a good gadget for chopping hard boiled eggs.) Toss lightly.
Add blue cheese dressing; toss to coat salad evenly.
Options: Add crumbled bacon or diced ham for extra smokey, meaty flavor.
Homemade Blue Cheese Dressing
1 cup real mayo
1/4 cup milk (Whole milk or butter milk are best, but use what you have.)
fresh juice of 1/2 lemon
1/4 tsp garlic powder
1/4 tsp seasoned pepper medley
1/4 cup crumbled blue cheese
Whisk until smooth: mayo + milk + lemon juice + spices.
Fold in blue cheese.
Use 3/4 cup for decadent green pea salad, and store the rest in a jar with tight lid to dress salads or tomato slices.