Pea Salad

With a savory, tangy dressing, this cheerful salad deserves its place on your lunch or dinner table. It’s an excellent side on regular weekdays and even on holidays. The bright colors are a feast for the eyes while the fresh veggie flavors play on the taste buds.

Course Salad, Side Dish

Cuisine Southern

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 395kcal

Author Imma

Ingredients

The Dressing

½ cup (113g) mayonnaise
¼ cup (60g) sour cream
½-1 teaspoon (2-4g) Creole seasoning (optional, but delicious)
salt and ground black pepper to taste

The Salad

6-8 strips bacon, chopped
1 pound (450g) green peas, fresh or frozen and defrosted
⅓ cup (50g) diced red onions
½ cup (45g) grated cheddar cheese

Instructions

In a small bowl, whisk the mayonnaise, sour cream, and Creole seasoning. Add salt to taste. Set aside or refrigerate until ready to use.
Heat a large Dutch oven or heavy-based skillet. Fry the bacon over medium heat for 6-7 minutes or until crispy and browned. Transfer with a slotted spoon onto a plate lined with paper towels to drain. Set aside to cool.
In a large bowl, add the peas and onion. Add the prepared mayonnaise dressing and thoroughly mix. Stir in half of the bacon and the grated cheese. Adjust seasonings to taste with more Creole seasoning, salt, and pepper.
Top with reserved bacon and refrigerate until ready to serve, so it has time to develop flavor.

Notes

Frozen green peas have a nicer crunch than canned ones. Also, they were already blanched before they were frozen. So, it saves you a lot of time since you can add them straight into the salad; no extra work is needed.
You can dice the cheese instead of grating it.
Several ingredients, especially the cheese and bacon, already have salt, so it’s best to adjust the salt to taste after assembling.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition