Ingredients
Salad
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4 cups frozen green peas, thawed
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6 strips bacon, cooked until crispy and crumbled
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1 cup shredded sharp cheddar cheese
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½ small red onion, finely diced
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2 tbsp chopped fresh parsley (optional)
Creamy Dressing
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½ cup mayonnaise
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2 tbsp sour cream
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1 tbsp apple cider vinegar
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1 tsp sugar, optional
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¼ tsp black pepper
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¼ tsp salt, or to taste
Instructions
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Thaw the peas: Thaw the frozen peas completely. Drain and pat them dry with paper towels so the salad doesn’t become watery.
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Cook the bacon: Fry bacon until crispy, drain on paper towels, let cool, and crumble.
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Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
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Combine the salad: Add peas, cheddar cheese, red onion, and most of the bacon to a large bowl.
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Add dressing: Pour the dressing over the ingredients and fold gently until everything is coated.
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Chill: Cover and refrigerate for at least 30 minutes so the flavors combine.
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Garnish and serve: Sprinkle the remaining bacon and a little extra cheddar on top. Serve cold.
These preparation steps follow common creamy pea salad methods, including drying the peas well and chilling before serving.
Nutrition Information
Approximate per serving, based on 8 servings.
| Nutrient | Amount |
|---|---|
| Calories | 300–350 kcal |
| Protein | 10–13 g |
| Carbohydrates | 15–20 g |
| Fat | 23–28 g |
| Fiber | 4–5 g |
| Sugar | 5–8 g |
Actual nutrition depends on the bacon, cheese, and mayonnaise brands.
Nut & Allergen Information
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Peanuts: None in the basic recipe
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Tree nuts: None
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Dairy: Yes — cheddar and sour cream
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Eggs: Usually present in mayonnaise
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Gluten: Check bacon and packaged ingredients
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Soy: May be present in mayonnaise or bacon
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Mustard: Check mayonnaise labels
Nut-free: The basic recipe contains no peanuts or tree nuts. Check product labels for cross-contact warnings if preparing it for someone with a nut allergy.
Q/S — Quick Questions & Substitutions
Can I use canned peas? Yes. Drain them very well, but handle gently because canned peas are softer.
Can I use fresh peas? Yes. Cook briefly until tender, cool completely, and drain well.
Can I replace sour cream? Yes. Plain Greek yogurt works well and gives the dressing a tangier taste.
Can I use turkey bacon? Yes. Cook until crisp and substitute it for regular bacon.
Can I make it without bacon? Yes. Leave it out or add roasted sunflower seeds for crunch, if safe for your dietary needs.
Can I prepare it the day before? Yes. Mix the salad and dressing, cover, and refrigerate. For the best texture, reserve some bacon and sprinkle it on just before serving.
How long does it last? Keep refrigerated in an airtight container and use within 3–4 days. Do not leave the salad at room temperature for more than 2 hours.