Pea Salad
  1. In a large nonstick skillet, cook 8 slices diced bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.

  2. Put ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon sugar, 2 teaspoons apple cider vinegar, ¼ teaspoon coarse salt, and ⅛ teaspoon pepper in a large bowl; whisk to combine.

  3. Add to the bowl 4 cups frozen (thawed) peas, ⅓ cup diced red onion, ¾ cup cubed sharp cheddar cheese, and the cooked crispy bacon; gently stir to coat completely.

  4. Cover and refrigerate at least 1 hour before serving.

  5. Garnish with some crispy bacon and enjoy the salad cold.

Course🍚Side Dish

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

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