Have you ever had the pea salad with bacon crumbles, onion, and a ridiculously heavy mayonnaise dressing? Well, it's delicious. This is a healthy interpretation of the aforementioned monstrosity, but is comparable in terms of delicious-ness. The toasted hazelnuts have a rich crunch to rival the bacon crumbles. Dressing 1/2 cup sour cream 1/2 cup chopped hazelnuts 1/2 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon honey juice of one lime 2 cloves garlic minced 1 teaspoon ginger minced 1 tablespoon olive oil Veg 1 1/2 cup peas 1 cup cubed sweet potato To begin, add the olive oil, garlic, ginger, and hazelnuts to a pan over medium heat. Toast for 3-4 minutes, stirring occasionally. Remove from heat and add to a serving bowl. Add in the rest of the dressing ingredients and whisk well. To prepare veg, blanch and shock the peas, and boil the sweet potato until tender. Drain and toss into the dressing. Serve warm or chilled.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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