This nice refreshing salad is a brunch go-to for those that want something ‘a little bit different’. We are fans of tradition, but once in a while you have to throw a salad in the mix to make others at the table oooh and ahhhh over its unique and fun ‘change up’ from what they are use to. We recommend this anytime of the year, but Spring is best for the fresh mint!
Yield: 6 to 8
- 1 tablespoon extra-virgin olive oil (maybe more)
- 1 tablespoon butter
- 12 ounces sugar snap peas, trimmed
- 1 teaspoon Gnarly Pepper Onion Dip Blend
- Freshly ground black pepper
- 16 ounces (about 3 cups) frozen green peas, thawed
- 6 ounces bacon (Or Real Bacon Bits)
- 2 tablespoons Gnarly Pepper Like Mayo
- 1 3/4 cup chicken broth
- 1/4 cup Plain Greek Yogurt (any brand)
- Squeeze of fresh lemon juice
- 2 to 3 teaspoons minced fresh mint leaves
- Heat a large skillet or sauté pan over medium-high heat. Add the olive oil and butter and swirl to coat. Add the sugar snap peas, GP Oniond Dip Blend and pepper, and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender. Stir in the thawed green peas and cook while stirring for 1 minute more, until just heated through. Transfer the peas to a bowl and set aside.
- Add bacon to skillet and cook over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain. Once bacon has cooled, crumble or dice it. (OR use Real Bacon Bits)
- Discard all but 2 tablespoons of the bacon grease (and if there’s not enough bacon grease / Or you went the Real Bacon Bits route, in the skillet, add olive oil so that the total drippings in the pan equal 2 tablespoons). Add GP Like Mayo to the drippings and whisk continuously for 1 minute. Slowly and gradually stir in the chicken broth, whisking until smooth. Add the Plain Greek Yogurt. Whisk continuously until the sauce is reduced by 1/3, about 5 to 8 minutes.
- Add peas back to the sauce. Cook, stirring, until heated through, about 2 to 3 minutes. Stir in the fresh lemon juice and season with additional GP Onion Dip Blend and freshly ground black pepper, to taste. Transfer peas in cream sauce to a serving bowl or platter, and top with crumbled bacon and fresh minced mint. Serve immediately.
To trim sugar snap peas, cut the stem end from each pod and pull downward to remove the string.
If bacon strips are too long for your skillet, cut them in half. You may also cook the bacon already diced, if you prefer.
Do not overcook your peas or they will become mushy and lose their bright green color.
A little bit of mint goes a long way, so add as much as you wish.
Recipe revamp thanks to Five Heart Home.