Prep: 20 minutes plus chilling • Cook: 20 minutes • Serves: 8
3/4 pound Schnucks hardwood smoked bacon (about 10 slices), cut crosswise into 1/2-inch pieces
1 bag (6 ounces) fresh snow peas
1 bunch green onions, divided
1 small lemon
1 large garlic clove, chopped
2/3 cup Schnucks mayonnaise
1/3 cup loosely packed fresh parsley leaves
1/4 cup buttermilk
2 tablespoons chopped fresh herbs such as dill fronds and/or basil or thyme leaves
2 teaspoons anchovy paste
1/4 teaspoon cayenne pepper
1 package (9 ounces) spinach or 1 package (10 ounces) baby spinach
1-1/2 cups Schnucks frozen green peas, thawed
2 firm-ripe avocados, peeled, pitted and cut into 1/2-inch pieces
1. In 12-inch skillet, cook bacon over medium heat 20 to 25 minutes or until browned and crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate to drain.
2. Meanwhile, heat medium saucepan of water to boiling over high heat. Add snow peas and cook 30 seconds. Drain snow peas in colander, then immediately rinse under cool running water; drain well. Cut each snow pea crosswise in half.
3. From bunch of green onions, thinly slice 5 onions; set aside. Cut remaining onions into 1-inch pieces and add to blender. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. Add peel and juice to blender with green onions. Add garlic, mayonnaise, parsley, buttermilk, herbs, anchovy paste and cayenne. Puree until smooth, occasionally scraping side of blender with rubber spatula.
4. In 3-quart glass trifle dish or bowl, layer ingredients in the following order, spreading each ingredient around edge of dish, then filling into the center: spinach, snow peas, bacon, green peas, green onions and avocados. Pour dressing evenly over salad, spreading to the edge of dish. Refrigerate salad at least 1 day or up to 2 days before serving.
Each serving: about 472 calories, 39 g total fat
(10 g saturated), 38 mg cholesterol, 751 mg sodium,
12 g carbohydrate, 4 g fiber, 16 g protein