Description
A fresh and flavorful pea salad combining tender peas with crispy bacon, sharp cheddar cheese, and toasted almonds, all tossed in a creamy, herb-infused dressing. Perfect as a side dish for picnics or gatherings.
Ingredients
Scale
Dressing
- 1/4 cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 2 Tbsp finely chopped fresh parsley
- 1 Tbsp minced fresh chives
- 1 Tbsp chopped fresh dill
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
Salad
- 4 cups frozen petite peas, thawed
- 8 oz bacon, cooked until crisp and chopped
- 4 oz medium cheddar cheese, cut into tiny cubes or shredded
- 1/2 cup slivered almonds, toasted
Instructions
- Prepare the dressing: In a small mixing bowl, whisk together sour cream, mayonnaise, lemon juice, parsley, chives, dill, and garlic powder. Season with salt and black pepper to taste, mixing until smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the thawed peas, crispy chopped bacon, cheddar cheese, and toasted slivered almonds.
- Toss the salad: Pour the dressing over the pea mixture and gently toss everything together to evenly coat the ingredients with the dressing.
- Chill and serve: Cover the salad and refrigerate for up to 1 day to allow flavors to meld before serving.
Notes
- For a vegetarian version, omit the bacon and add extra almonds or seeds for crunch.
- Make sure to fully thaw and drain the peas to prevent excess water in the salad.
- To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
- This salad is best served chilled but can be brought to room temperature before serving if preferred.
- Use low-fat sour cream or mayonnaise to reduce calories if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg
