The Ugly Duckling

I made this recipe quite some time ago, and it’s been sitting in my to-post folder since then. It’s not because the recipe was bad – on the contrary, I found it to be quite yummy. It was mostly because, as you will soon see, it just LOOKS sort of…poopy. Literally. I figured I needed to lull my reading audience into a false sense of security before springing something visually gross onto you. So, three cheers for having made it long enough that when I am a) sick as a dog and b) running out of things to post, we have reached the point where you now face The Ugly Duckling Salad. 

Balsamic Pea Salad (adapted from here)

What You Need:

• 16 oz. package of frozen green peas
• ¼” thick slice of Virginia ham
• 1 small container fat free feta cheese
• ½ cup fat free mayonnaise
• ½ cup chopped green onions
• 2 tbsp balsamic vinegar
• 1 tbsp black pepper

First, thaw the peas by running them under slightly warm water while in a colander.  Do this until the peas are soft to the touch.

Next, cut the ham into small cubes.

Roughly chop the green onions.

Combine the dry ingredients with the peas in a large mixing bowl.

Add the mayonnaise and balsamic vinegar. Stir until the liquids are evenly mixed with the rest of the ingredients.

Cover and refrigerate overnight to allow the flavors to meld and intensify.

Judging from the final picture, you can see why I was hesitant to eat this, nevermind bring it to the church group gathering I had made it for. The color was sort of a dingy brown, due to mixing the balsamic vinegar with the mayo, but the taste was excellent. Once we all got over the appearance, it was pretty much unanimously enjoyed. Depending on how “wet” you like your salad, you can cut down on mayo, but I liked the amount I used because it counterbalances the acidity and tartness of the balsamic vinegar.  The next time I make this, I will try using white balsamic, which should clear up the color issue. I added the ham because I wanted to make it a slightly more substantial side dish, but this could easily be made with chicken, tofu for a vegetarian version, or without any meat/meat substitute at all. It might also be interesting to experiment with using some of the flavored feta cheeses that are available, or by adding other veggies to the mix.  This is an extremely quick, easy, and versatile salad that would be great at a summer cookout, or as a side dish to any winter meal. Enjoy!