Ron Wilson

Ron Wilson

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Rita's Double Pea Salad

Double Fresh Pea Salad

This yummy double-pea salad is easy to prepare for company. Use any leftover fresh dill in your next mayonnaise-based salad. This is adapted from a recipe sent to me by a reader. It is delicious!

Serves: 8

Yields: 5 cups


· 1/2 pound snow peas

· 1 package(s) (10-ounce) frozen peas

· 1/2 cup(s) minced red onion

· 2 tablespoon(s) white wine vinegar

· 2 tablespoon(s) vegetable oil

· 2 tablespoon(s) chopped fresh dill

· 1 tablespoon(s) sugar

· Salt and pepper to taste


1. In 5-quart to 6-quart saucepot, heat 2 inches water to boiling over high heat. Add snap peas and frozen peas; cook 1 minute. Drain vegetables; rinse under cold running water to stop cooking. Drain again; pat dry between layers of paper towels.

2. In large bowl, stir onion, vinegar, oil, dill, sugar, salt, and pepper until mixed. Add peas; toss to coat. If not serving right away, cover and refrigerate up to 4 hours.

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