Growing up, my family would go to Sunday brunch a few times a year, and I still remember going through the buffet line and loading up on… well, everything. From to to to to to desserts, all those delights will forever be etched in my memory. A couple of years ago, when my sister and I went to our hometown and had Sunday brunch with , you’d better believe all those same brunch-ie wonders were still there…and you’d better believe I loaded up just like I did as a child.
It was all about the nostalgia, after all!
Oh, and I was really, really hungry.
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, that’s great for any spring or summer gathering, but it's a particularly nice addition to your since it’s bursting with lovely green peas. You can stir this together in just 15 minutes, but be sure to let it chill for a few hours for the best flavor.
Why is my pea salad dry?
Just like with pasta salad, the dressing has a tendency to sort of disappear while it chills in the fridge.
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