Spring Pea Salad – Happy Earth Day

The weather is so nice here in Chicago.  I have many seedlings coming up in my garden. Today while checking the seeds I planted I enjoyed a bowl of Peas Salad leftover from our Easter dinner.

It’s Earth Day and I am reflecting on the the things I do each day of the year to be kind to mother earth….

  • reusable shopping bags
  • reusable containers when taking a lunch
  • bring my own travel mug for coffee
  • reusable water bottles
  • cloth napkins

There is always more I want to do

  • sign up for food scrape recycling
  • reusable produce bags
  • use rags more than paper towels

I’m sure both lists are longer.  I hope you are able to find some way to boost your help of mother earth this year.

Spring Pea Salad

  • Servings: Approx. 10
  • Difficulty: Easy
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  • 2 cups peas (I thaw frozen ones)
  • A few strips of bacon, cooked crispy and crumbled
  • 2 tablespoons finely chopped red onion (or shallot)
  • 3 tablespoons mayonaise
  • 1 tablespoon plain unsweetened dairy-free yogurt (I  use the SoDelicious in the green tub)
  • 2 tablespoons finely chopped mint
  • 1/4 cup dairy-free cheddar cheese (I use SoDelicious shreds)


  1. Combine all ingredients.
  2. Refrigerate for 4 hours to overnight.
  3. Enjoy! – Love this salad!