Here’s a classic Bacon Pea Salad—creamy, crunchy, and very easy to make.
🥗 Bacon Pea Salad
Ingredients
- 4 cups frozen peas (thawed)
- 6–8 slices bacon (cooked crispy and crumbled)
- ½ cup shredded cheddar cheese
- ¼ cup red onion (finely chopped)
- ½ cup mayonnaise
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 teaspoon apple cider vinegar or lemon juice
- Salt and black pepper to taste
Instructions
- Cook bacon until crispy, then drain and crumble.
- Thaw peas (run under cool water and drain well).
- In a large bowl, combine peas, bacon, cheese, and onion.
- In a small bowl, mix mayonnaise, sour cream, and vinegar/lemon juice.
- Pour dressing over salad and mix gently.
- Chill for at least 30 minutes before serving for best flavor.
Optional add-ins
- Chopped boiled eggs
- Celery (for extra crunch)
- Green onions
- Sunflower seeds
- A pinch of sugar (balances flavors)
Tips
- Don’t skip chilling time—it improves taste a lot.
- Add bacon just before serving if you want it extra crispy.
- Best eaten within 2–3 days (kept refrigerated).
If you want, I can also give you a lighter version (less mayo, more healthy) or a spicy version of this salad.
