Tuesday, August 08, 2006

Dainty Pea Salad Cups

I'm not quite finished with this yet. I'm going to make it again tomorrow and change the dressing, because it was too runny. And I still haven't figured out how many of the little cups it fills yet.


When I was visiting Granma, she took me to Willoughby House Cafe, Tearoom, and Gallery. Along with my sandwich and salad, there was a little cup filled with pea salad. Granma has asked what was in them before so she could try to make them for a party, so I did have some better information than my eyes, mouth, and memory. I set out today to recreate something similar to them.

Pea Salad in Cups
Makes ?.


For Pea Salad:
1 1/2 cups frozen peas, thawed
2/3 cup finely chopped celery (about two stalks)
1/2 cup shredded mozzarella (not fancy or finely shredded)

For Dressing:
1/4 cup mayonnaise
1/4 cup buttermilk
2 teaspoons sugar
1/2 teaspoon vinegar
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon dried dill, crushed with fingers
1/8 teaspoon salt
1/8 teaspoon paprika

? wonton wrappers or round pasta wraps

Make dressing:
Whisk together all ingredients. Refrigerate 1-2 hours.
Makes approximately 1/2 cup.

Make cups:
Preheat oven to 325.
Place wrappers in a regular muffin pan. The wrappers should be a bit bunched up to form sides. Keep an eye on them the first couple of minutes in oven to make sure that the sides don't collapse.
Bake for 10 minutes or until golden.
Remove and cool.

While baking cups, prepare salad:
Combine thawed peas, chopped celery, and cheese in a bowl. Mix in 1/4 cup of dressing.

Note: Ranch Dressing can be used as a quicker and easier dressing.

2 comments:

mickeynick said...

That looks yummy. You don't have to brush the wonton wrappers with oil or butter to crisp them?

Mar said...

Nope.