Pea Salad
Pea Salad is loaded with bacon and cheese wrapped in a creamy, flavorful dressing. It's a classic side dish that’s perfect for summer!
Servings: 8
Ingredients
- ½ cup Red onion finely diced
- Ice water
- 1 cup Colby jack cheese cut into tiny cubes
- 6 cups Bag frozen peas thawed (about 20 ounces)
- 10 slices Bacon cooked crisp and crumbled
For the dressing
- ⅓ cup Mayonnaise
- ½ cup Sour cream
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Granulated sugar or honey
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly cracked black pepper
Instructions
- Place diced red onions into a small bowl, cover with ice water and let sit for about 10 minutes while you prep the salad. This will take some of the ‘bite’ out of the onion.
- In a large bowl, whisk together all of the dressing ingredients. Drain the red onion.
- Add the red onion, cheese cubes, peas and bacon to the bowl on top of the dressing. Toss to coat. Refrigerate until ready to serve.
- When ready to serve, give the salad another toss, taste and adjust seasoning as desired. Serve immediately and enjoy!
Notes
- Refrigerate leftovers in an airtight container. This salad is best if eaten within 2 days. This salad is not a candidate for freezer storage.
- To make ahead of time: Mix dressing and store in a jar in the fridge. Thaw peas, cook and crumble bacon, dice cheese, dice onion, store in separate containers or bags in the fridge until ready to assemble the salad.
- This recipe makes 8-10 generous servings and can be doubled for a large crowd.
- ½ cup diced red onion is about half of a medium size red onion.
- Thawing peas quickly: Place the peas in a strainer and run them under cool tap water until thawed, about 2 minutes. Allow to drain while you prep the rest of the salad.
Nutrition
Calories: 303kcal | Carbohydrates: 20g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 483mg | Potassium: 375mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1096IU | Vitamin C: 44mg | Calcium: 160mg | Iron: 2mg
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