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Thaw frozen peas and pat dry to remove excess moisture.
Fry until crispy, then crumble into small pieces.
In a large bowl, combine peas, bacon, cheese, and red onion.
In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt, and pepper.
Pour dressing over the salad and mix gently until evenly coated.
Refrigerate for at least 1–2 hours before serving for best flavor.