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
• Time: 20 minutes
• Difficulty: Easy
• Print

Ingredients

• 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)

Directions

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