Post by chief_cook2 on Jul 30, 2005 21:12:17 GMT -6
Pea Salad With Bacon and Eggs
4 large eggs 1 1/2 pounds fresh pea pods, shelled (2 cups peas) 6 strips smoked bacon, cut crosswise into 1/2-inch pieces 1/2 small onion 1 garlic clove, smashed 1 tablespoon extra-virgin olive oil 1/2 tablespoon red wine vinegar 1/2 teaspoon whole-grain mustard
Time: Start to finish 40 minutes. Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain and peel. Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water. Cook bacon in a skillet over medium heat, stirring until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Pour off all but 1 teaspoon fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes. Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently. Makes 4 servings.
Nutrition information per serving: 236 calories, 16g fat (5g saturated), 225mg cholesterol, 3g fiber, 13g protein, 11g carbohydrates, 360mg sodium.
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