This bacon pea salad is an easy side dish filled with sweet peas, smoked bacon, cheddar and red onions, dressed in a quick buttery flavor.
Ingredient tips for pea salad
This simple pea salad is a great side dish for dressing or holiday meals as it is ready very quickly and should be made in advance. We often eat it with Easter ham or Thanksgiving dinner.
- pea: You can use fresh or frozen peas for this recipe. My preference is frozen because they are sweet, tender and do not require cooking. To make a pea salad with fresh garden peas, coat them in crust and boil them for 5-8 minutes or until tender. Drain thoroughly and cool completely.
- bacon: Cook bacon and cook bacon or use precooked bacon or crushed bacon. If using precooked or bacon pieces, I microwave them left and right to crisp them before adding.
- cheese: I love the sharp cheddar cheese in this recipe, but a variety of cheeses are available.
- onion: Green or sweet onions can be used instead of red onions.
dressing: Pea salad seasoning is a simple mixture of mayonnaise, sour cream, vinegar, sugar and seasoning.
Holly’s Tips
- No need to cook frozen peas For this pea salad – put them under cold water and melt.
- Any frozen peas work, but small peas, sometimes called baby peas or sweet peas, contain more sugar, are preferred.
- The dressing in the recipe is quick and adds the best flavor. You can substitute it with ranch seasoning or with the flavor of coleslaw in a pinch.
- The chopped boiled eggs are a great addition.
- Store leftovers in an airtight container for up to 4 days. This pea salad does not freeze well.
More Vegetarian Salads
This classic pea salad is perfect on any pot table. This is a better choice for quick salad.
Do you like this pea salad? Leave a rating and comment below!
The best bacon pea salad
Bacon Pea Salad is a creamy, cheddar, bacon and red onion, a delicious side.
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In a large bowl, whisk mayonnaise, sour cream, sugar and white vinegar. Season with salt and black pepper.
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Add peas, bacon, onions and cheese to the bowl and stir gently to coat.
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Refrigerate at least 2 hours before serving. Season with extra salt and pepper.
pea: Frozen peas do not require cooking. Thaw them quickly by putting them in a colander and transporting cold water on them.
Use pea salad with Fresh garden peascoat them for 5-8 minutes, or until tender. Drain thoroughly and cool completely.
To save cleaning, stir the seasoning in the same bowl and you will mix the salad.
Garnish with extra bacon and cheese if needed.
The remaining salad can be stored in the refrigerator for up to 4 days. Stir before serving.
Calories: 301 | carbohydrate: 18g | protein: 12g | Fatty: 20g | Saturated fat: 7g | Polyunsaturated fat: 7g | Monounsaturated fat: 5g | Trans fat: 0.04g | cholesterol: 37mg | sodium: 331mg | Potassium: 336mg | fiber: 6g | sugar: 9g | Vitamin A: 965IU | Vitamin C: 39mg | calcium: 114mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Lunch, salad
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