This bacon pea salad is a simple side dish full of sweet peas, smoky bacon, cherdar cheese and red onion in fast creamy seasoning.
Tips for ingredients for pea salad
This easy pea salad is an excellent side dish for potlucks or holidays for holidays as it is fast to prepare and should be done in advance. We often serve it together with our Easter ham or the thanksgiving dinner.
- Peas: You can use fresh or frozen peas for this recipe. My preference is frozen as they are sweet, tender and do not require cooking. To prepare the pea salad with fresh garden peas, Berlinal and boil them for 5-8 minutes or until they are tender. Drain well and cool completely.
- Bacon: Cook and crumble the bacon or use pre -cooked bacon or bacon pieces. If you use pre-cotto or bacon bits, microwave them for about a minute to crunch them before adding.
- Cheese: I love the sharp cherdar in this recipe, but any variety of cheese can be used.
- Onion: Green onion or sweet white onion can be used instead of red onion.
Get dressed: The salad salad dressing is a simple mixture of mayonnaise, sour cream, vinegar, sugar and seasoning.
Holly’s advice
- There is no need to cook frozen peas For this pea salad: perform them under cold water to defrost.
- All frozen peas work, but small peas, sometimes called peas or sweet peas, contain more sugar and are preferred.
- The dressing in the recipe is quick and adds the best flavor; It is possible to replace it with a ranch dressing or a premade box look in a pinch.
- Chopped hard -boiled eggs are an excellent addition.
- Keep the leftovers in an airtight container for a maximum of 4 days. This pea salad does not freeze well.
Other vegetarian salads
This classic pea salad is perfect on any Potluck table. Here are other favorite fast salads.
Did you like this pea salad? Leave an evaluation and a comment below!
The best bacon pea salad
The bacon pea salad is a creamy and tasty side made with sweet peas, cherdar cheese, bacon and red onion.
Prevent the screen from becoming dark
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In a large bowl, beat together mayonnaise, sour cream, sugar and white vinegar. Season with salt and black pepper.
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Add peas, bacon, onion and cheese to the bowl and mix gently to cover.
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Refrigerate at least 2 hours before serving. Season with salt and additional pepper as desired.
Peas: Frozen peas do not need to cook. Quickly thaw them by putting them in a colander and running cold water on them.
To prepare the pea salad with fresh garden peasBomb and boil them for 5-8 minutes or until they are tender. Drain well and cool completely.
To save on cleaning, beat the dressing in the same bowl in which you will mix the salad.
Garnish with additional bacon and cheese, if desired.
The remaining salad can be stored in the refrigerator for a maximum of 4 days. Mix before serving.
Calories: 301 | Carbohydrates: 18G | Protein: 12G | Fat: 20G | Saturated fat: 7G | Polynsaturo fat: 7G | Monolysatuine fat: 5G | Trans fat: 0.04G | Cholesterol: 37mg | Sodium: 331mg | Potassium: 336mg | Fiber: 6G | Sugar: 9G | Vitamin A: 965Iu | Vitamin C: 39mg | Soccer: 114mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, salad
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