Creamy Pea and Bacon Salad
This creamy pea and bacon salad is an easy-to-make dish combining tangy sour cream, smoky bacon, fresh peas, and sharp cheddar cheese. Perfect as a side or light meal, it’s chilled to meld flavors and bring a fresh, creamy crunch to your table.
Ingredients
Ingredients
- ½ cup sour cream gives you that tangy creaminess
- ⅓ cup mayonnaise adds a nice smooth base
- 1 Tablespoon sugar sweetens the mix just right
- 2 teaspoons apple cider vinegar brings a little zing to balance flavors
- ½ teaspoon salt simple seasoning essentials
- ½ teaspoon pepper simple seasoning essentials
- 4 cups frozen peas defrosted, main veggie, fresh and bright
- 8-10 strips bacon crumbled, crispy bits to mix in
- ½ cup cheddar cheese shredded, melts a bit and adds depth
- ½ red onion diced, little crunchy pops of oniony flavor
Instructions
Instructions
- Cook bacon in a skillet over medium heat until crispy and golden. Drain on paper towels and crumble once cooled.
- In a small mixing bowl, mix sour cream, mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth and creamy. Cover and refrigerate.
- In a large bowl, combine defrosted peas, bacon crumbles, shredded cheddar, and diced red onion. Toss gently.
- Pour the dressing over the salad and toss to coat evenly. Cover and refrigerate for at least one hour to chill.
- Before serving, give the salad a quick stir. Serve cold as a side dish or light meal.
Notes
Make sure peas are defrosted and bacon is crumbled after cooling. The cheddar cheese melts slightly when tossed in salad. Store in airtight container in refrigerator and consume within 4 days for best freshness.