Creamy Pea Salad with Bacon and Cheddar Recipe

Ingredients

Dressing

• ¼ cup sour cream
• 3 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoon finely chopped fresh parsley
• 1 tablespoon minced fresh chives
• 1 tablespoon chopped fresh dill
• ¼ teaspoon 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
• ½ cup slivered almonds, toasted

Instructions

1. 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 well to combine all the flavors.
2. In a large mixing bowl, add the thawed peas, crispy chopped bacon, cubed or shredded cheddar cheese, and toasted slivered almonds. Pour the prepared dressing over everything and gently toss to coat all ingredients evenly.
3. Cover the salad and refrigerate for up to 1 day before serving for best flavor integration. Serve chilled as a side dish or a light main course.

Notes

• To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning.
• Use low-fat or light sour cream and mayonnaise for a lighter version of this salad.
• Fresh herbs can be substituted with dried herbs if necessary, but reduce quantity to one-third for stronger flavor.
• This salad is best consumed within 24 hours to maintain crisp texture of peas and nuts.
• For a vegetarian version, omit bacon and add roasted chickpeas or smoked tofu for protein.

Nutrition

Serving: 1 cup | Calories: 280kcal | Carbohydrates: 15g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 450mg | Fiber: 5g | Sugar: 3g