BACON AND PEA SALAD

INSTRUCTIONS

1. Thaw frozen peas overnight in the fridge.
2. Mix together sour cream, mayo, white balsamic vinegar, granulated Monkfruit Sweetener, and Spike Seasoning to make the dressing. Taste to see if you want a little more vinegar or sweetener.
3. Dump thawed peas into a colander placed in the sink and drain well while you prep other salad ingredients.
4. Cut bacon into crosswise strips, pull pieces apart, and cook in a large frying pan over medium to medium-high heat, turning often. This will take 8-10 minutes to get the bacon nicely browned and crisp.
5. When bacon is browned, drain on a plate covered with a double layer of paper towels. (If you opt to use pre-cooked bacon, crisp it in the microwave, and I would use a few extra pieces of bacon.)
6. I used an 8 oz. block of sharp cheddar. Cut cheese into cubes about the size of a pea. (I cut the cheese in half lengthwise into two flat pieces. Then I cut each of those into thin strips and sliced them into cubes.)
7. Trim green onions and wash in salad spinner if needed. Then slice enough green onions to make 1/2 cup.
8. Measure out 1/2 cup slivered almonds.
9. If peas still seem wet, I would spread them out on paper towels and blot dry. Then put peas into a large salad bowl and mix in the dressing.
10. Gently stir in the cooked bacon, cubes of peas, sliced green onions, and slivered almonds, and combine with the peas until all ingredients are coated with dressing.
11. Season to taste with salt and fresh-ground black pepper. (I used pepper but not much salt since the bacon is salty.)
12. Chill for an hour or so if you have time, and then serve.
13. This salad is best freshly made but it was still surprisingly good when it had been in the fridge for a few days.
14. Look in the NOTES below if you prefer to make half as much salad.