Description
A fresh, creamy salad loaded with sweet peas, crispy bacon, sharp cheese, and a tangy dressing. Perfect for BBQs, potlucks, or a quick side dish—with an easy lighter option to keep WW points in check.
🛒 Ingredients (Serves 6)
🔹 Salad
- 3 cups green peas (fresh or frozen, thawed)
- 6 slices bacon, cooked crispy and crumbled
- ½ cup red onion, finely diced
- ¾ cup cheddar cheese, cubed or shredded
- ¼ cup sunflower seeds (optional, for crunch)
🔹 Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (for a lighter option)
- 1 tablespoon apple cider vinegar or lemon juice
- 1–2 teaspoons honey (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
👩🍳 Instructions
1. Cook the Bacon
- Cook bacon until crispy (pan or oven)
- Drain on paper towels and crumble
2. Prep the Dressing
- In a bowl, whisk together mayo, Greek yogurt, vinegar, honey, salt, and pepper
- Taste and adjust seasoning
3. Assemble the Salad
- In a large bowl, combine peas, bacon, red onion, cheese, and sunflower seeds
- Pour dressing over and mix well
4. Chill
- Refrigerate for at least 1 hour for best flavor
5. Serve
- Stir before serving and garnish with extra bacon if desired
🍽️ Serving Ideas
- Great with grilled chicken, burgers, or sandwiches
- Perfect BBQ or picnic side dish
- Serve in lettuce cups for a lighter presentation
💡 Tips & Variations
- Use turkey bacon for lower fat
- Swap cheddar with feta for a tangy twist
- Add chopped celery for extra crunch
- Make it low-carb by reducing peas and adding broccoli
⚖️ Weight Watchers (WW) Points (Approx.)
(Points may vary slightly by brand and plan)
🔸 Standard Version
- ~7–9 WW points per serving
🔸 Lighter Version (Recommended)
- Use light mayo + nonfat Greek yogurt
- Reduce cheese to ½ cup
- Use turkey bacon
👉 ~4–5 WW points per serving
🧮 Estimated Nutrition (Per Serving – Lighter Version)
- Calories: ~180–220
- Protein: ~10g
- Carbs: ~14g
- Fat: ~10g
❓ FAQs
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge.
How long does it last?
Up to 3 days refrigerated in an airtight container.
Can I use canned peas?
Not recommended—they’re too soft. Frozen peas work best.