Peas and Cornbread Layered Salad
MAKES ABOUT 8 SERVINGS
1½ cups mayonnaise*1½ cups sour cream1 tablespoon apple cider vinegar¼ cup chopped fresh dill2 tablespoons chopped fresh chives1¼ teaspoons kosher salt, divided½ teaspoon ground black pepper1 clove garlic, grated3 cups fresh black-eyed peas4 cups crumbled cornbread2 cups halved cherry tomatoes2 cups chopped seedless cucumber2 cups shredded sharp Cheddar cheeseGarnish: fresh dill, sliced fresh chives, chopped cooked bacon
1. In a small bowl, whisk together mayonnaise, sour cream, vinegar, dill, chopped chives, ½ teaspoon salt, pepper, and garlic. Refrigerate until ready to use.
2. In a medium saucepan, bring peas, ½ teaspoon salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until peas are tender but hold their shape, 30…
