Spokane Metro Woman Blog
Broadway Pea Salad from Clinkerdaggers
Broadway Pea Salad
621 West Mallon Avenue
Clinkerdagger has a thirty-seven-year tradition of dining excellence in Spokane. Overlooking the majestic Spokane River and city skyline, Clinkerdagger is the perfect setting for special occasions or entertaining guests. With award-winning service and incredible cuisine our staff invites you to indulge yourself for a truly memorable dining experience.
½ C. mayonnaise
½ C. sour cream
1 tsp white pepper
1 tsp kosher salt
4 oz. snow peas, bud and strings removed
3½ lbs. frozen baby peas, thawed*
5 oz. water chestnuts, sliced
3 oz. bacon, cooked crisp, chopped
2½ oz. red onion, ¼-inch dice
1. To make the dressing, blend together mayonnaise, sour cream, white pepper, and salt.
2. Combine snow peas, baby peas, water chestnuts, bacon, and red onions with dressing until ingredients are well coated.
3. Refrigerate at least 24 hours before serving. Stir twice during refrigeration to redistribute dressing.
*Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Place thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the excess moisture from the peas. If peas are not thoroughly thawed or not properly drained, they will dilute the dressing.
Recipe courtesy of Signature Tastes of Spokane: Favorite Recipes from Our Local Kitchens by Nicole L. Manganaro and Steven W. Siler. Books are available at local bookstores, Amazon, and Barnes and Noble online. View the entire Signature Tastes Cookbook Series catalog at http://www.signaturetastes.com.