Recipe Details
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Prep time: 15 minutes
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Cook time: 5–10 minutes for bacon, if uncooked
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Total time: 15–25 minutes
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Servings: 4
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Difficulty: Easy
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Method: No-bake salad, apart from cooking the bacon
Ingredients
1 container (16 oz / 454 g) — cottage cheese
1½ cups — sweet green peas, thawed and drained
1 cup (about 100 g) — shredded sharp cheddar cheese
6 slices — bacon, cooked until crispy and crumbled
3–4 — green onions, thinly sliced
¼ cup — plain Greek yogurt or mayonnaise, optional for extra creaminess
½ tsp — garlic powder
¼ tsp — black pepper
To taste — salt
1 tsp — lemon juice, optional
Instructions
Cook the bacon in a skillet over medium heat until crispy and fully cooked. Transfer to a paper towel-lined plate, let cool, and crumble into small pieces.
Thaw frozen peas and drain them well. Slice the green onions thinly, including some of the green tops.
Add cottage cheese, peas, shredded cheddar, green onions, and most of the crumbled bacon to a large mixing bowl.
Step 4: Season and mix
Add garlic powder, black pepper, and optional Greek yogurt or mayonnaise. Mix gently until everything is evenly coated. Taste before adding salt because bacon and cheddar are already salty.
Step 5: Chill and serve
Refrigerate for 20–30 minutes for the best flavor. Sprinkle the reserved bacon and a little cheddar on top before serving.
Quick Recipe
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Cook and crumble 6 bacon slices.
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Add 454 g cottage cheese, 1½ cups peas, 1 cup shredded cheddar, and 3–4 sliced green onions to a bowl.
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Season with garlic powder and black pepper.
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Add optional Greek yogurt or mayonnaise for extra creaminess.
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Mix gently, top with bacon, and chill before serving.
Estimated Nutrition Information
Approximate per serving, assuming 4 servings and no optional yogurt or mayonnaise:
| Nutrient | Amount |
|---|---|
| Calories | 350–450 kcal |
| Protein | 25–32 g |
| Carbohydrates | 12–18 g |
| Fat | 22–30 g |
| Fiber | 3–5 g |
| Sodium | 650–1,000 mg |
Actual nutrition depends on the cottage cheese, bacon, cheddar, and portion sizes.
Nut & Allergen Information
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Peanuts and tree nuts: No nuts are intentionally included in the basic recipe. Check packaging for cross-contact warnings.
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Dairy: Contains cottage cheese and cheddar.
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Eggs: May be present if you use mayonnaise; check the label.
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Gluten: The basic ingredients are generally gluten-free, but verify packaged bacon and seasonings.
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Other allergens: Some packaged products may contain soy or other allergens.
Nut-free note: If preparing this for someone with a serious nut allergy, check every ingredient label and avoid cross-contact with utensils and surfaces.
Questions & Answers
Q: Can I use canned peas?
Yes. Drain and rinse them well before adding. Frozen peas generally provide a firmer texture.
Q: Can I make it without bacon?
Absolutely. Leave it out or use a suitable vegetarian bacon alternative.
Q: Can I replace cottage cheese?
You can use thick Greek yogurt for a tangier version, although the texture and nutrition will change.
Q: How long does it last in the refrigerator?
Store in an airtight container at 40°F (4°C) or colder and use within 3–4 days. Refrigerate within 2 hours of preparation.
Q: Can I freeze this salad?
Freezing is not recommended because cottage cheese can separate and the peas may become soft after thawing.
Q: What should I serve it with?
Serve with grilled chicken, sandwiches, crackers, or a fresh green salad.
Serving tip: Reserve a little crispy bacon and cheddar for the top just before serving to give the salad a colorful, appetizing finish.