Valentine Diner Fare . . . as featured in KANSAS! magazine

 In a nod to by-gone days and a tribute to the owners who are currently operating Valentine diners, I wrote an article titled “Space Age Diners” for the vol. 80, issue 5 2024 issue of KANSAS! magazine (pp 50-57). It was easy to get caught up in the history of those diners that were manufactured in Wichita  I discovered that ValentineManufacturing Company constructed portable, self-contained, prefabricated metal units in Wichita from the late 1930s into the mid-1970s. It has been estimated that 2,200 Valentines were built and shipped across the country; over 90 of those remained in Kansas. 

While over 90 Valentine structures have been documented in Kansas, I discovered just 17 that are either still serving food or have plans to open in the near or distant future (see list that follows the recipes). 

 After many years of wear and tear, they are showing their age and are in various states of repair but on our trek across Kansas, Barry and I ate some fantastic food. We didn’t make it to all but we have hopes of sampling more diner food in the future. 

As always, recipes were included with the Taste feature . . .  

SWEET TREATS — Behind the front counter in the LoMar Diner in Eureka is a vintage Taylor Soft-Serve Ice Cream machine that is used to crank out all kinds of sweet treats—cones, cups of ice cream, hand-blended milkshakes and malts made with real malt powder. A diner reviewer from Texas called their chocolate milkshake “the best from here to the west coast.” Owners and operators Daniel & Desiree’ McVey tout other ice cream favorites that include Tornados (soft-serve ice cream mixed with a large choice of candies), Peach Milkshake (a LorMar original milkshake made with real peaches and the same secret ingredient used by the original owners Loy and Mary Browning), and The Marshmallow Nut Cup. Specialties such as these were just one of the reasons this iconic diner represented Kansas as “The Best Drive-In Restaurant in Every State” in the May 2023 online edition of Mash.

 

LoMar Drive In MARSHMALLOW NUT CUP

Yield:  1 serving

Total preparation time: About 2 minutes

INGREDIENTS:

1 (9-ounce) clear plastic PET cup or any clear cup/glass

4-ounces (1/2 cup) marshmallow crème 

4-ounces coarsely chopped roasted and salted peanuts

6-ounces (3/4 cup) soft-serve ice cream, vanilla, chocolate or twist ice cream

 

DIRECTIONS

1.   Drizzle 2 ounces of gooey marshmallow crème around the sides of the cup. 

2.   Sprinkle 2 ounces of the peanuts around the sides of the cup, allowing it to stick to the marshmallow crème. 

3.   Fill cup with 4 ounces of soft-serve ice cream (most popular is vanilla). 

4.   Pat the cup 2 to 3 times lightly on a hard surface in order to shift the ice cream into the cup more evenly and push out any air pockets. Fill the cup with the remaining ice cream, allowing a gap around the inside rim of the cup, forming a peak in the middle. 

5.   Drizzle the remaining 2 ounces of marshmallow crème over the peak, allowing it to drip into the open gap. 

6.   Top with the remaining peanuts. 

7.   Add a spoon and serve immediately!

 

The Grinder Man Tuna Salad Sub is based on a sandwich that Paul Donyon’s Italian grandmother made for him back in Rhode Island. It features simple ingredients punched up with the addition of chili sauce and crunchy celery. Like all their subs, it is served on locally baked white or wheat Italian rolls.

THE GRINDER MAN TUNA SUB

Yield: 4 to 6 serving 

INGREDIENTS 

3 small (5 –ounce) cans water-packed tuna, drained  

10  ounces (1 ¼ cups) mayonnaise

2 ½ ounces (heaping ¼ cup) chili sauce

2 ribs of celery, finely chopped

 

INSTRUCTIONS

1.     Combine all ingredients and lightly mix. 

2.     Serve on Italian sub rolls with lettuce. 

 

Travel guide to vintage Valentine Diners that still serve food or are in the process of renovation. (Details about each are included in the article.)   

1.     Dighton — Frigid Creme, 433 E. Long St., (620) 397-5512. 

2.     Eureka — LoMar Drive In, 916 East River, (620) 583-7810. 

3.     Galena — Hotrod Hangout, Speed Shop & Diner, 201 S Main, (785) 577-9752.  Opening later in 2024.

4.     Grandview Plaza (near Junction City) — Stacy's Restaurant, 118 W Flint Hills Boulevard, (785) 238-3039. 

5.     Hugoton — Acosta’s & Nieto’s Café, 110 W 4th St, (620) 544-4004. T 

6.     Meade — Bob's Drive-In, 801 Carthage St, (620) 873-2862. 

7.     Ness City — Frigid Cream, 501 E. Sycamore St., (785) 798-2424. 

8.     Mission — The Snack Shack on Johnson Drive, 6018 Johnson Drive, (913) 381-3200. N 

9.     Parsons  — Big Sky Bistro, 1500 Main St. Undergoing major remodeling and renovation, this Valentine Burger Bar model is set to reopen in 2024.   

10.  Overland Park— Grandstand Burgers, 4942 Merriam Dr. (913) 362-0111.

11.  Pleasanton — Cookee's Drive-In, 102 E 12th St, (913) 352-8789. 

12.  Smith Center — Pete’s, 114 E. Hwy 36, (785) 686-3223. 

13.  St. John  — The Diner, 106 N. Main. In the process of a major renovation. 

14.  Wichita — Chicken Chicken, 2419 E 13th St, (316) 295-3848.

15.  Wichita — Grinder Man, 510 E Pawnee, (316) 264-3462. Cash only. 

16.  Wichita —Mr. Taco/Tacos Alex, 711 W 25^th St N., (316) 663-5019. 

17.  Wichita — Sport Burger Drive-In, 134 N Hillside, (316) 350-7679. 

Pimento Cheese Spread -- so versatile

Pimento Cheese Spread is so versatile. Spread the creamy, flavor-packed mixture on bread — trim the edges and cut them into smaller pieces for fancy tea sandwiches,  or leave them whole for casual lunches. Use it to fill or “stuff” celery. Serve with crackers for an appetizer or snack. 

 

Pimento Cheese Spread  Yield: About 3 cups 

4 oz. cream cheese, softened

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

3 tablespoons finely chopped pimentos, drained

1/2 cup mayonnaise

1 to 2 teaspoons Ranch dressing mix

Dash of kosher salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce 

1. Mix together cream cheese, mayonnaise, Ranch dressing mix (start with 1 teaspoon and add more later if desired) salt, cayenne pepper, Worcestershire sauce, and hot sauce.
2. Add cheddar cheese, Monterey Jack cheese, and pimentos. Stir until well combined. Add a touch more mayonnaise if the mixture seems too stiff. Taste and adjust seasonings as desired. 
3. Refrigerate over night to let the flavors meld together.

 

Tiered tray (center) holds tea sandwiches served for a  teatime luncheon.

Loaded Chicken Salad with red grapes & pecans

I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago. Loaded Chicken Salad is chock full of the usual onions, celery and mayo but also contains red grapes, pecans and sour cream. Great for sandwiches or served alongside slices of garden tomatoes. 

Loaded Chicken Salad

2 cups cooked chicken, skin removed & cut up into small pieces

1/4 cup minced onions (I used a yellow onion)

1/4 cup minced celery

1 tablespoon fresh lemon juice

1 cup red grapes — I used smaller ones that were cut in half

1/3 cup pecans, chopped

1/4 to 1/3 cup mayonnaise

1/4 to 1/3 cup sour cream

2 tablespoons chopped parsley 

Kosher salt & coarse black pepper to taste

 

Combine all ingredients using lesser amounts of mayo and sour cream and then adding more as needed.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches or served over rice

Barry received a couple of jars of mango-pepper jelly and this recipe from fraternity brother Greg Stuart . . . along with this recipe he printed from J.M. Hirsch, Associated Press. We served the chicken filling on toasted sourdough bread. In addition, we served the filling over rice the next day. Both were yummy.  

Sandwich version

Chicken Mixture served over rice with sliced radishes and cilantro garnishes.

CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS/Sandwiches
Ingredients:
2 1/2 pound boneless, skinless chicken breasts
4 cups chicken broth
13 1/2-ounce jar mango-pepper jelly 

1/2 cup orange marmalade
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sour cream
16-ounce package shredded cabbage coleslaw mix
2/3 cup mayonnaise
Hot sauce, to taste
12 dinner rolls or other small buns, split

1. In a large saucepan over medium-high, combine the chicken, broth, jelly, marmalade, vinegar, cumin, paprika, garlic powder, salt and pepper. Bring to a simmer, then cook, uncovered, for 45 minutes. Transfer the chicken to a cutting board. Continue cooking the sauce for another 10 minutes, or until considerably reduced and thickened.
2. Meanwhile, use 2 sets of tongs or 1 set and a fork to pull apart and shred the chicken breasts. Once the liquid has reduced, return the chicken to the saucepan and mix with the sauce. Simmer until heated through, then remove the pan from the heat.
3. Stir in the sour cream, then set aside.
4. In a medium bowl, mix together the coleslaw mix, mayonnaise and hot sauce.
5. Serve the chicken on the buns topped with coleslaw.

 

BBQ Ham & Swiss Sliders

 There are SO many variations of these sliders . . . mine is not much different than the usual except that I use homemade BBQ Mayo as the spread. 

BBQ Ham & Swiss Sliders

BBQ Ham & Swiss Sliders     Makes 12 sandwiches

12 potato dinner rolls or Hawaiian buns , separated into tops and bottoms

12 slices ham

14 slices Swiss cheese (dinner roll size each, so you can probably just use 12 slices that have been cut in half)

1/4 to 1/3 cup BBQ More than Mayo Sauce

Basting Sauce:

6 tablespoons butter, melted

1 1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 tablespoon poppy of sesame seeds, optional 

1. Preheat oven to 375°.
2. Place bottom halves of rolls in a foil-lined baking dish. 
3. Top each with cheese, then ham, then another slice of cheese. 
4. Spread a little BBQ Mayo on each top half roll and place on top of ham and cheese.  
5. Combine butter, mustard, garlic powder, Worcestershire sauce, brown suga & seeds in a small bowl. Mix until combined. Pour evenly over rolls. Cover with foil and refrigerate until ready to bake (or bake right away).
6. Bake covered for 10 minutes, then remove foil and bake for another 5 to 10 minutes or until tops are browned and cheese is melted.

   

   Make a batch of 12 or just a few for two to four. 

   
   
   
   
   
   

Veg-Out Salad

Even though Facebook now sees fit to flood my feed with reels, I rarely pay attention to them. Their food videos are often juvenile, weird or downright disgusting! However, one caught my eye recently. I didn’t get the name of the cook or the recipe . . . and it is nearly impossible (at least for me) to ever find the video again. Anyway, this is my take on the salad reel that I watched. It is simply DELICIOUS! Full of crunch with a punch from the garlic & ginger dressing, and it also just happens to use the ingredients that I usually have on hand. Barry also gave it rave reviews!

 

We serve the salad with Smoked Ribs (Gates BBQ Rub & Sauce) 
and Roasted Potatoes 

Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
   
2. Right before serving, drizzle with dressing and toss. 
   

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Recipe without photos . . . Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
2. Right before serving, drizzle with dressing and toss. 

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Deviled Eggs . . . kind of like the ones Phyllis used to make

Mom always made the Deviled Eggs for Easter . . . they were basic but the BEST! She never really measured but I know the basic ingredients she used so this is my attempt to replicate her recipe. I served the eggs in her egg dish.

Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
   
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
   
5. Garnish with paprika and add some chopped chives if desired.

Recipe without photos . . . Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
5. Garnish with paprika and add some chopped chives if desired.

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

Hot Chicken Salad Casserole

There are so many variations of this classic hot Southern chicken salad. All rely on chicken, mayonnaise sliced celery, onion and almonds. Extra additions vary from the ones I’ve used below (fresh mushroom, pimientos, water chestnuts) to the inclusion of ripe olives, canned mushrooms and double the amount of almonds. I even found a recipe that swapped out the potato chips for French fried onion rings. Some recipes use almost double the amount of mayo while others use a can of mushroom soup along with the mayo. I opted on a combo of mayo and sour cream. 

 

Hot Chicken Salad offers up a variety of flavors along with textures that range from tender, chunky chicken in a creamy base to the crunch of crisp potato chips, water chestnuts and sliced celery.          Great for a luncheon or supper-time!

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds\

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
   
   
   
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
   
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


   
   
   

   
4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
   
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

*Cooked Chicken – I used the slow cooker method, adding the breasts to the crock pot along with seasonings (salt & pepper, garlic and onion powder + bay leaf; or use a combo of fresh herbs is available). Add about 1 cup of water (for 4 breasts) and cook on high for  

approximately 2 to 3 hours until the meat registers at least 165F on a digital thermometer (or on low for about double the time). Cool and then chop or shred.

Recipe without photos . . .

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

  

7-Layer Iceberg & Pea Salad

In need of a salad for a holiday luncheon, I ran across this one on Pinterest. Haven’t made this (what is now termed a classic) dish in years. It's always a hit . . . and has the colors of Christmas and looks so pretty, especially in a trifle dish.

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

   
4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra shredded cheese.
   

Recipe without photos . . .

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra peas or shredded cheese if desired.