English Pea Salad

This one's for you, Carol.  :-)

English Pea Salad.

Ingredients

16 oz. bag frozen young peas (English peas) Note: You can also use fresh black eyed peas for this.

1 cup water

2 hard boiled eggs, peeled & coarsely chopped

4 tbl. red onion, finely chopped

2 tbl. roasted red peppers, chopped

3 strips of bacon, fried crisp and crumbled

½ tbl. butter

1/3 cup sliced almonds

½ cup mayonnaise

1 tsp. brown mustard

1 tsp. horseradish

good pinch of ground black pepper

1 tsp. honey

1 tbl. plain yogurt

Directions

·        In a sauce pan, add the peas and water, bring to a boil then remove from heat and allow peas to sit in the hot water for about 2 minutes

·        Drain the peas and rinse with cold water, then set aside in a bowl in the refrigerator until ready to use

·        Melt the butter in a small skillet over medium-low heat

·        Add the sliced almonds and sauté until lightly browned, stirring often

·        Add the hard boiled eggs, red onion, roasted red peppers and bacon to the peas

·        In a small bowl blend the mayonnaise, brown mustard, horseradish, black pepper, honey and yogurt until thoroughly mixed, then pour over the peas and mix well

·        Continue to chill until ready to serve, then top with the toasted almonds.