🌀 Recipe Variations
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Use shredded cheddar or a shredded cheese blend instead of the cubed cheese.
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Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder.
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If you’re in a hurry, skip the dressing and add about 1/2 cup of your favorite ranch dressing.
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Add a little finely chopped red bell pepper or pimentos for extra color and flavor.
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Substitute finely chopped ham, turkey bacon, or Canadian bacon instead of the bacon.
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Add slivered almonds, sunflower seeds, or chopped walnuts for more texture and crunch.
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Try chopped fresh herbs like chives, dill, parsley, or mint.
This salad will stay fresh for up to three days when stored in an airtight container in the fridge. If stored properly in the fridge, this dish can be prepared up to two days in advance. Reserve cooking and adding the bacon until right before serving. This will help ensure that the bacon stays crisp and tasty.
🥗 More Salad Recipes
📋 Ingredients
Pea Salad Dressing
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1/3 cup sour cream
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1/4 cup mayonnaise
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1 tablespoon apple cider vinegar
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
Pea Salad
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16 ounces frozen sweet baby peas, thawed
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1/4 cup finely chopped red onion
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3/4 cup sharp cheddar cheese, cut into very small cubes
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6 slices bacon, cooked crispy and finely chopped
🧑🍳 Instructions
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Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
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Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine. Season with salt and pepper to taste.
💡 Notes
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Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese.
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Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder.
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Substitute hard-boiled eggs for the bacon or better yet just add them. I have found that the best way to hard-boil eggs is to steam them. The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water.
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Use frozen peas for this recipe. Canned peas do not hold well. They will become mushy in this salad.
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In a huge hurry? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
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For extra color and flavor add a little finely chopped red bell pepper or pimentos.
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Substitute finely chopped ham or Canadian bacon in place of the bacon.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
🔍 Nutrition
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Calories: 303 kcal
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Carbohydrates: 13g
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Protein: 11g
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Fat: 23g
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Saturated Fat: 8g
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Polyunsaturated Fat: 6g
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Monounsaturated Fat: 7g
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Trans Fat: 0.05g
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Cholesterol: 40mg
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Sodium: 402mg
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Potassium: 269mg
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Fiber: 4g
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Sugar: 5g
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Vitamin A: 814 IU
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Vitamin C: 31mg
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Calcium: 136mg
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Iron: 1mg
