• 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).


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


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.

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