Edible Omaha

Pea Salad

Photo by Trisha Hughes
Photo by Trisha Hughes

Yield: 8 servings

2 pounds fresh peas, shucked and rinsed
½ cup sharp cheddar cheese, shredded or finely diced
½ cup mozzarella, shredded or finely diced
1 cup chopped red onion
1 cup homemade mayonnaise (see recipe)
⅓ cup bacon, cooked and chopped (optional)
Salt and pepper to taste

Combine ingredients, stir gently and cover. Refrigerate for 3 to 4 hours before serving.

Recipe developed for Edible Omaha by Julie Kolpin