Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

Ingredients:

• 1/4 c mayonnaise
• 1/4 c sour cream
• 1 Tab white wine vinegar
• Coarse salt and freshly ground
• pepper
• 1 lb frozen peas (do not thaw)
• 1/2 small red onion, halved lengthwise and thinly sliced (1/2 c)
• 1/4 c packed fresh flat-leaf parsley leaves
• 4 oz bacon (about 4 slices), chopped
• 2 oz aged white cheddar, shaved or coarsely grated

Directions:

1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl.
2. Season generously with salt and pepper.
3. Fold in peas, onion, and parsley.
4. Refrigerate at least 4 hours.
5. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes.
6. Transfer to paper towels to drain and crisp.
7. Let salad stand at room temperature for 10 minutes.
8. Gently fold in cheddar and bacon just before serving.

Makes:  4 cups
Source:  marthastewart.com