Pea salad is something I've been eating and making all my life without any musical accompaniment in my head. Then about 12 years ago I included it in a magazine article I wrote about peas, and my editor titled it "Give Peas a Chance."
Pea Salad - Marinated Green Pea Salad
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Country Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt, to start
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon dried oregano
1/4 cup extra virgin olive oil
5 green onions, thinly sliced
1 cup thinly-sliced celery or diced carrots
1 green bell pepper, chopped
6 leaves butter lettuce
3 small ripe red tomatoes, cut into 6 wedges each
Note: I usually double or triple the dressing recipe and keep the extra in the refrigerator for other salads. If the olive oil solidifies, just leave it at room temperature for a while.