Salad Days of Summer

It's been a while since I've had time to even think about writing down recipes and sharing them.  But, here I am with a whole summer off from school and time to be creative - I am loving it!  This summer, I feel like eating more salads.  Not much to say about that thought, except that I'd like to eat lighter, healthier and with less meat.

Music playing is....Dianna Krall singing "Cry Me a River".....cry, cry, onions make you cry....hmmmm

I was surveying my pantry this morning and found a whole bag of Vidalia onions - the sweet ones, that are best eaten raw.  And then I looked in the freezer and saw that I had stocked up on frozen peas.  This next recipe is what I put together with my ingredients on hand, and it turned out so well that I just had to share.  I hope you enjoy it the simplicity of it,and find the flavor to be irresistible.  Again, from me to you, bon appetit!

Sweet Pea and Vidalia Onion Salad

Prep Time: 15 Minutes Cook Time: N/A Ready In: 15 Minutes Servings: 6

Ingredients:

2 cups diced Vidalia sweet onions 2 cups sweet peas (fresh or thawed frozen) 1 cup chopped celery 1 cup crumbled feta cheese DRESSING: ½ cup prepared blue cheese dressing ¼ cup olive oil 2 tbsps. white wine vinegar 1 tbsp. dried dill (or 2 tbsps. chopped fresh dill) Kosher salt (to taste) Fresh ground pepper (to taste)

Directions:

1.	Chop onions and celery and add to peas in a large bowl.
2.	Add feta cheese to large bowl.
3.	Make dressing – in small bowl wish together blue cheese dressing, olive oil, vinegar, dill, salt and pepper.
4.	Pour dressing over contents of large bowl and fold into onions, peas, celery and feta, stirring slowly until salad is evenly mixed.
5.	Chill salad and serve.