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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Great salad that stays crunchy and travels well. Ingredients:
2 c mayonaise |
1 c sour cream |
1/4 c whole milk |
1 tsp garlic powder |
2 tbsp minced fresh dill or 1 tbsp dried minced dill |
4 large leaves fresh mint, finely minced |
1/2 c finely minced fresh chives |
1/2 tsp sea salt |
1/4 tsp fresh ground black pepper |
1 extra large head or 3 small heads of romaine |
10 oz sugar snap peas (not pea pods), chopped |
12 radishes, halved and thinly sliced |
1 english cucumber, halved, seeds scooped out, and thinly sliced |
4 green onions, thinly sliced |
1 c celery, thinly sliced |
1/2 of medium size sweet onion (vidalia, maui, etc, must be sweet!), chopped |
10 oz package frozen sweet, petite peas, thawed not cooked |
8 oz good blue cheese, crumbled (i love using the point reyes blue cheese, can also substitute gorganzola) |
fresh parsley, minced, for garnish |
Directions:
1. Dressing:
2. Mix the first nine (9) ingredients and let stand for 1-2 hrs (or more) for flavors to develop.
3. Salad Construction:
4. In a large, deep rectangular pan, place the Romaine lettuce.
5. Add layers of the vegetables as follows:
6. Sugar Snap peas
7. Radishes
8. Cucumbers
9. Green onion
10. Celery
11. Sweet onions
12. Sweet petite peas
13. Top with the creamy dressing and spread to the edges. Add crumbled cheese, sprinkle with minced parsley, cover tightly and refrigerate over night. Will remain crunchy!
14. This was my Grandmother's recipe and was always made for our picnics and family gatherings. This goes great with just about any meal and is quite a crowd pleaser.
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