Bluebird’s Peas and Peanuts Salad
If you are not a “Leland Person”, you may find this combination odd. But in Leland, this is a this is a time-honored staple of the dining scene. Not only is it served at the ‘Bird as a side or on the salad bar, you can also buy in retail at the local grocery store, the Leland Mercantile (or The Merc for short).
My wife, Ellen, asked me to recreate this recipe for our Memorial Day cookout this year. It’s quite easy to make and will keep in the fridge for several days.
Peas and Peanuts Salad
1 pkg. (20 oz.) frozen peas (don’t use canned peas)
1 pt. sour cream
8 oz. Spanish peanuts
1 T. Worcestershire sauce
1 t. garlic salt
1 t. lemon juice
Thaw peas in cold water (1 hour ahead) and drain well.
Mix sour cream, Worcestershire sauce, garlic salt and lemon juice in a large bowl (make this about 1 hour ahead, same time frame as defrosting peas; refrigerate and adjust seasonings if needed).
Add peanuts to sour cream mixture and mix well.
Fold in the peas and mix well (but gently).
Refrigerate at least 1 hour. (serves 16, so adjust according to how many you are serving)