1lb fresh sugar snap or snow peas
1 Tbsp. vegetable oil
1/2 cup ham or bacon, finely chopped
1 garlic clove, minced
1/2 tsp. dried thyme
salt and pepper
Cook peas until crisp tender, 3-5 mins. Heat oil in a skillet adding rest of the ingredients and saute for about 2 minutes. Drain peas and add to skillet and saute 2 mins more. Salt and pepper
Here’s another pea salad my mom use to make all of the time. You can use can peas, fresh or frozen they just need to be cooked and cooled.
Mama’s Pea Salad
2 -3 cups peas
1/2 -3/4 cup American or cheddar cheese, small cubes
Add one to two spoons full of Miracle Whip or mayo to coat for a dressing. You can pretty much use as much as you like. You could also only use 1 cup of peas and add chopped lettuce to make the salad too.
This is one of those recipes where you can use as little or as much of the ingredients as you want. If you have a half of cup of peas left from dinner then mix with lettuce and cheese to use up your leftover peas.
Jill
We make this “Peas and Cheese” salad also. I like to put in onion flakes, bacon pieces, or real bacon, and I use marzetti’s coleslaw dressing (lite)to taste.
If you are lucky enough to have an abundance of Sugar Snaps, you can pickle them. Use a sweet syrup with white vinegar and either use several sprigs of spearmint in the bottom of the jar, or a good dose of fresh ginger. Process as for any vegetable pickle, and let sit at least a month for best flavor. You can drain off either syrup and keep it for a lamb sauce if you can afford lamb!