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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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The veggie amounts may be adjusted slightly and the sour cream mixture may be doubled for a creamier salad if desired, plan ahead this salad needs to chill for a couple hours before serving, and may be doubled sucessfully, make certain that the peas are completely dry before added to the salad Ingredients:
2/3 cup sour cream |
2 teaspoons dry ranch dressing mix (can use more) |
1 -2 tablespoon buttermilk (use just enough to thin slightly) (optional) |
1 (10 ounce) package frozen peas (thawed and well drained) |
1 small red onion, chopped (or use 2 green onions) |
1 stalk celery, diced |
1 cup small cherry tomatoes |
1 cup cooked crumbled bacon (or to taste) |
1/2 cup crumbled feta cheese (or use 1 cup finely cubed or shredded cheddar cheese) |
salt and black pepper |
Directions:
1. In a large glass bowl whisk together sour cream with dry Ranch dressing until combined.
2. Mix in buttermilk (if using) starting with 1 tablespoon and adding in more if needed to thin.
3. Add in thawed peas, red onion, celery, cherry tomatoes and crumbled cooked bacon; toss well to combine.
4. Mix in feta cheese.
5. Season with salt and freshly ground black pepper to taste.
6. Cover and chill for 2 hours before serving.
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