The Bluebird Restaurant, Leland, Mi. – Peas and Peanuts Salad
If you are not a “Leland Person”, you may find this combination odd. But in Leland, 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 it in retail at the local grocery store, the Leland Mercantile (or Merc for short).
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; refrigerate and adjust seasonings if needed).
Add peanuts to the sour cream mixture and mix well.
Add peas and mix well (but gently).
Refrigerate for at least 1 hour. (serves 16, so adjust according to how many you are serving)
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If you liked this Peas and Peanuts recipe, try our Chicken Meatball Thai Soup. Or maybe try our Butternut Squash Soup with Ginger
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