When we started the Signature Dish recipe feature in February, we had a letter from Jane Johnson of Waxhaw, N.C., within days.
Johnson had to share her recipe for Bacon and Pea Salad, which she has taken to reunions and even served at her own wedding. “Try it. You’ll love it,” Johnson implored.
This is a classic summer salad with green peas, crumbled bacon, cheese and a mayonnaise-based dressing. The salad should be familiar to those readers who frequent church suppers and potlucks. It may soon become your go-to dish to take to those functions.
As a reminder, we’re asking readers to submit their go-to recipes to be printed in the paper, whether it’s the perfect Southern-style green beans or the best muffin you have ever eaten. We want to share the recipes that your family and friends repeatedly ask you to make or bring to the dinner party. Or if you would like to see a friend’s dish featured on this page, send me a note and their contact information, and I’ll ask if they are willing to share the recipe. Just keep those recipes coming.
Signature Dish gets recipes from local readers. Tell us about your most requested recipe or nominate someone to have his or her recipe featured at Signature Dish, The N&O, P.O. Box 191, Raleigh, NC. 27602; or email firstname.lastname@example.org
Bacon and Pea Salad
From Jane Johnson of Waxhaw, N.C.
1 pound frozen peas
1 medium Vidalia or sweet onion, finely chopped
1 1/2 cups extra sharp cheddar cheese, cut into small cubes
6-8 strips cooked bacon, crumbled (about 3/4 cup)
1/3 cup lowfat mayonnaise
2 to 3 tablespoons light Caesar dressing
Salt and black pepper, to taste
PLACE peas in a colander in the sink to thaw and drain away all moisture, about 20-30 minutes. Transfer thawed peas to a large bowl. Add chopped onion, cheese and bacon. Gently toss to mix.
COMBINE mayonnaise and Caesar dressing in a small bowl. Fold dressing gently into salad. Add salt and pepper to taste. Store in refrigerator until ready to serve.
Yield: 8-10 servings