skagit pea salad2 cups fresh peas, blanched, or frozen peas, thawed ½ red bell pepper, cut in 1/4 –inch dice 2 green onions, finely sliced 4 mushrooms, thinly sliced ½ cup diced ham (optional) ½ cup mayonnaise or white wine/onion vinaigrette (recipe follows)
Toss all ingredients, served best at room temperature.
White wine/onion vinaigrette:2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 2 tablespoons red onion chunks (about 1/8 of an onion) ½ teaspoon sugar ¼ teaspoon salt sprinkle of freshly ground black pepper 6 tablespoons olive oil
In blender jar, combine vinegar, mustard, onion, sugar, salt and pepper. Puree mixture. Then with blender running, slowly add the olive oil, Your dressing should thicken. Store in refrigerator up to 2 weeks.