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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell the peas. | 2. One quart of peas in the pod should yield about two cups of peas. | 3. Cook the pasta in plenty of boiling water until it is al dente. | 4. Steam or boil the peas until tender. | 5. When each of these is done, plunge them into cold water to stop them cooking and to cool them. | 6. Meanwhile, chop the bacon into 1" pieces and fry it until crispy. | 7. Drain it well and allow it to cool. | 8. Wash and chop the celery finely. | 9. Add the bacon and celery to the cold drained pasta and peas. | 10. Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad. | 11. Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving. | 12. Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	2	cups	shelled	82.32	14.798	5.4879999999999995	0.392
pasta	8	ounces		156.4892	22.6796	3.4927	5.239
bacon	8	ounces		945.7391	2.903	28.6216	90.0153
celery	2 -3			0.0	0.0	0.0	0.0
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
mint	1	teaspoon	dried	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.