Yield
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Chill Time: 30 minutes (optional but recommended)
Ingredients
For the Salad
- 4 cups frozen peas, thawed and drained
- 8 slices bacon, cooked crispy and crumbled
- ½ cup red onion, finely diced
- 1 cup cheddar cheese, cubed or shredded
- ½ cup celery, finely chopped
- 2 tablespoons fresh parsley, chopped (optional)
For the Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar or honey
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt (adjust to taste)
Optional Crunchy Add-Ins
- ¼ cup sunflower seeds
- ¼ cup chopped almonds or pecans
- ½ cup diced bell pepper
Instructions
Step 1: Cook the Bacon
- Cook bacon in a skillet over medium heat until crispy.
- Transfer to paper towels and allow to cool.
- Crumble into bite-sized pieces.
Step 2: Prepare the Dressing
- In a large bowl, whisk together:
- Mayonnaise
- Sour cream
- Apple cider vinegar
- Sugar or honey
- Garlic powder
- Salt and pepper
- Mix until smooth and creamy.
Step 3: Assemble the Salad
- Add peas, bacon, red onion, cheddar cheese, celery, and parsley to the bowl.
- Gently fold everything into the dressing until evenly coated.
Step 4: Chill
- Cover and refrigerate for at least 30 minutes.
- Stir before serving.
- Garnish with extra bacon and parsley if desired.
Nutrition Information (Approximate)
Per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 260–320 |
| Protein | 10–12 g |
| Carbohydrates | 9–12 g |
| Fiber | 3–4 g |
| Sugars | 4–6 g |
| Fat | 20–25 g |
| Saturated Fat | 6–8 g |
| Sodium | 400–550 mg |
Actual values vary based on ingredient brands and portion sizes.
Nut Information
Does this recipe contain nuts?
No, the base recipe is nut-free.
Potential Nut Ingredients
If you add:
- Almonds
- Pecans
- Walnuts
- Mixed nuts
then the salad will contain tree nuts.
Allergy Considerations
- Check mayonnaise, cheese, and bacon labels for cross-contamination warnings if serving someone with severe nut allergies.
- Sunflower seeds are generally not considered nuts but can be processed in facilities that handle nuts.
- For a completely nut-free version, skip all nut add-ins and use certified allergy-safe products.
Storage Tips
- Refrigerate in an airtight container for up to 3 days.
- Do not leave at room temperature for more than 2 hours.
- Not recommended for freezing, as the dressing can separate and the peas may become mushy.
Frequently Asked Questions
Q: Can I use canned peas?
A: Frozen peas are strongly recommended because they stay sweet and firm. Canned peas tend to become soft and mushy.
Q: Do I need to cook the peas?
A: No. Simply thaw frozen peas and drain well before using.
Q: Can I make it ahead of time?
A: Yes. It often tastes even better after chilling for several hours because the flavors blend together.
Q: What can I substitute for mayonnaise?
A: Plain Greek yogurt, a yogurt-mayo blend, or light mayonnaise work well.
Q: How can I make it healthier?
A:
- Use turkey bacon.
- Replace some mayonnaise with Greek yogurt.
- Reduce cheese quantity.
- Add extra vegetables like bell peppers or cucumbers.
Q: What pairs well with bacon pea salad?
A:
- Grilled chicken
- Burgers
- Barbecue ribs
- Pulled pork sandwiches
- Roasted vegetables
- Picnic and potluck meals
Q: Can I make it vegetarian?
A: Yes. Omit the bacon and add smoked almonds, roasted chickpeas, or a little smoked paprika for savory flavor.
Q: Why is my salad watery?
A: Excess moisture usually comes from inadequately drained peas. Pat thawed peas dry before mixing.