Pea and Carrot Salad
A pleasing pea and carrot salad with diced Gouda cheese, red onion and bacon in a sour cream dressing.
6 cups (24 ounces) frozen peas and carrots, rinsed and drained
1 1/2 cups (7 ounces) Wisconsin Gouda cheese, diced
1 cup diced red onion
1 cup Wisconsin Sour Cream
3 tablespoons mayonnaise
Salt and ground black pepper to taste
8 ounces smoked bacon, diced and cooked until crisp
Chopped fresh flat-leaf parsley for garnish (optional)
- In large bowl, combine peas and carrots, Gouda, onion, sour cream, mayonnaise and salt and pepper to taste.
- Add bacon; toss well to coat. Cover and refrigerate at least 2 hours before serving.
- To Serve: Spoon 1/2 cup salad per serving on top of lettuce leaf and sprinkle with chopped parsley to garnish, if desired.
- Serve as first course salad or on a buffet.
Makes 10 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.