​Crunchy Pea Salad: A Retro Classic with a Fresh Twist
If you're looking for a side dish that’s quick, crunchy, creamy, and bursting with flavor, crunchy pea salad might just be your new go-to. This retro-inspired dish is making a comeback—and for good reason. It’s ridiculously easy to throw together, packs a serious texture punch, and has that cool, refreshing vibe perfect for potlucks, BBQs, or just a Tuesday night dinner.
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What Is Crunchy Pea Salad?Crunchy pea salad is one of those classic recipes that feels like it came straight from grandma’s recipe box. The base is sweet green peas—usually frozen and thawed—tossed with crisp veggies, savory crunchy almonds, and a creamy dressing. What makes it really shine, though, is the crunch. 
It’s creamy. It’s tangy. It’s sweet. It’s salty. It’s everything.

Homemade Cinnamon Rolls


4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour

• 1 package quick-rising active dry yeast
• 1-1/4 cups/325 mL milk
• 1 tsp/5 mL Watkins Organic Pure Vanilla Extract
• 1/4 cup/60 mL sugar
• 1/4 cup/60 mL butter
• 1 tsp/5 mL salt
• 1 tsp/5 mL Watkins Organic Ground Cinnamon
• 2 eggs
• 6 tbsp/90 mL butter, softened
• 1/2 cup/125 mL brown sugar
• 4 tsp/20 mL Watkins Organic Ground Cinnamon
• 1 cup/250 mL powdered sugar
• 1 tsp/5 mL Watkins Organic Pure Vanilla Extract
• 4 to 5 tsp/20 to 25 mL milk

DirectionsCombine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.