We eat our vegetables with bacon around these parts.
- FOR SCREWING:
- 1 whole Small shallot, chopped
- ½ whole Lemon, juice
- ⅓ cups Mayonnaise
- ⅓ cups Sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper
- FOR THE SALAD:
- 24 ounces, weight Snap peas, trimmed and halved
- 4 slices Bacon, cooked and crumbled
- 3 tablespoons Chopped fresh basil (or a combination of herbs you like)
In the bottom of a large bowl, mix the shallot, lemon juice, mayonnaise, sour cream and spices until smooth. Add a few pinches of salt and pepper and taste; add more seasoning as desired.
Stir the peas, bacon and herbs into the dressing. Taste and season more if necessary. Can be prepared up to a day in advance or served immediately.