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Pea Salad

Creamy Pea Salad: Your Go-To Refreshing Side Dish

This creamy pea salad is a versatile and delicious side dish, perfect for gatherings and easy to customize.
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Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Salads
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup Mayonnaise Substitution: Greek yogurt can be used for lower fat content.
  • 1/2 cup Sour Cream Substitution: More Greek yogurt or crème fraîche.
  • 2 tablespoons Apple Cider Vinegar Note: Lemon juice can be a good alternative for those with vinegar allergies.
  • 1 tablespoon Honey Optional: Maple syrup or agave nectar can be used for a vegan version.
  • Kosher Salt Adjust for dietary preferences or restrictions.
  • Ground Black Pepper Adjust for dietary preferences or restrictions.
Salad
  • 3 cups Frozen Peas Ensure they are thawed and patted dry before use.
  • 6 strips Bacon Substitution: Crispy pancetta, ham, or turkey bacon can replace pork options.
  • 1/4 cup Diced Red Onion Note: You can use green onions for a milder flavor.
  • 1 cup Sharp Cheddar Cheese Substitution: Feta or goat cheese work well for a tangy twist.
  • Fresh Parsley Optional: Other herbs like dill or chives can be used.

Equipment

  • Skillet
  • Mixing Bowl
  • large mixing bowl
  • Plastic wrap

Method
 

Preparation Steps
  1. In a skillet over medium heat, cook approximately 6 strips of bacon for 6 to 8 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess grease and cool before chopping into bite-sized pieces.
  2. In a medium mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey until smooth and creamy. Season with kosher salt and ground black pepper.
  3. In a large mixing bowl, combine 3 cups of thawed and dried frozen peas, chopped bacon, ¼ cup of diced red onion, and 1 cup of sharp cheddar cheese. Gently pour the prepared dressing over the top and fold until uniformly coated.
  4. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving.
  5. Once chilled, stir gently to combine and serve as a side dish.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 500mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

This salad can be stored in the fridge for up to 4-5 days in an airtight container. Consider separating the bacon to maintain its crunch if storing for several days.

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