Ingredients
Pea Salad Dressing
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Pea Salad
16 ounces frozen sweet baby peas thawed
1/4 cup finely chopped red onion
3/4 cup sharp cheddar cheese cut into very small cubes
6 slices bacon cooked crispy finely chopped
Instructions
Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine. Season with salt and pepper to taste.
Notes
Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese
Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
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.
Use frozen peas for this recipe. Canned peas do not hold well. They will become mushy in this salad.
In a huge hurry? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
For extra color and flavor add a little finely chopped red bell pepper or pimentos.
Substitute finely chopped ham or Canadian bacon in place of the bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 303kcal | Carbohydrates: 13g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 402mg | Potassium: 269mg | Fiber: 4g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 1mg