Spring Pea Salad with Bacon
Frozen peas, bacon, cheddar and red onion in a tangy sour cream and mayonnaise dressing. Cold, creamy and quick.
Spring Pea Salad with Bacon
Course: SaladDifficulty: Easy8
servings15
minutes10
minutesFrozen peas, bacon, cheddar and red onion in a tangy sour cream and mayonnaise dressing. Cold, creamy and quick.
Ingredients
1 lb frozen peas, thawed
6 slices bacon
1 cup shredded sharp cheddar
1/4 cup finely chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh chives
Directions
- Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain it on paper towels.
- Crumble the bacon once it cools.
- Thaw the peas in a colander under cool water and pat them dry.
- Whisk the mayonnaise, sour cream, vinegar, sugar, salt and pepper in a glass mixing bowl.
- Fold in the peas, cheddar and red onion until coated.
- Chill the salad for 1 hour so the flavors blend.
- Taste and add salt if it needs it.
- Stir in half the bacon, mint and chives just before serving.
- Spoon into a serving bowl and top with the rest of the bacon.
- Serve cold.
Notes
- Keep the bacon in a separate container until serving. Swap the cheddar for feta if you want a sharper edge. The salad keeps 2 days in the fridge without the bacon. Thawed peas release water, so drain them well.
Why drain the peas
Thawed peas release water that thins the dressing. A mix of mayonnaise and sour cream gives a creamy, tangy dressing. Bacon adds salt and crunch. It is a salad people expect at spring cookouts, and the sweet peas against smoky bacon explain why. Serve it well chilled.
Do not cook the peas. Thawing them under cool water keeps them bright green, and the salad depends on a firm, sweet pea.
Spring Pea Salad swaps
Feta can replace the cheddar. Greek yogurt can replace the sour cream. Do not use canned peas, since they are mushy.
This salad is a good picnic dish, as long as it stays cold. Pack it in a cooler with an ice pack.
What to serve
Fried chicken, ham or a cookout plate.
The dressing tastes better after an hour in the fridge. Taste for salt, since bacon and cheese are salty.
A common mistake
Adding the bacon too early, so it goes soft. Stir it in at the end.
One more mistake is using too much dressing. The peas release liquid, so start light.
Spring Pea Salad with Bacon at a glance
- Prep time: 15 minutes
- Cooking time: 10 minutes
- Servings: 8 servings
- Ingredients: 12, led by frozen peas, slices bacon, shredded sharp cheddar, finely chopped red onion
Tips for Spring Pea Salad with Bacon
Keep the bacon in a separate container until serving. Swap the cheddar for feta if you want a sharper edge. The salad keeps 2 days in the fridge without the bacon. Thawed peas release water, so drain them well.
Spring Pea Salad with Bacon FAQ
How long does Spring Pea Salad with Bacon take?
Spring Pea Salad with Bacon takes 10 minutes of cooking after 15 minutes of prep.
How many people does Spring Pea Salad with Bacon serve?
This recipe makes 8 servings.
What do I need to make Spring Pea Salad with Bacon?
12 ingredients, led by frozen peas, slices bacon, shredded sharp cheddar, finely chopped red onion. Amounts are in the recipe card above.
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