Search
  • Lisa

Cold Pea Confetti



This salad is an Easter brunch tradition at our house! From Creme de Colorado Cookbook published by The Junior League of Denver (multiple authors).


Ingredients:

1 cup sour cream

1/4 tsp. lemon pepper

1/4 tsp. garlic powder

20 oz. bag frozen peas

1/2 lb. bacon, fried crisp, drained and crumbled

1/4 cup minced red onion


Instructions:

In a medium bowl, combine sour cream, lemon pepper, garlic powder.

Stir in peas and bacon. Mix thoroughly and chill overnight. (or minimum of 3 hours)

Stir in red onion just before serving.

Serve chilled.

60 views0 comments

Recent Posts

See All

Ellen and Howie lived on St. Paul’s east side in a modest house, in a neighborhood with large elm trees lining the boulevard. They owned the house, a car, and not much else. Both had left school after