Description
A fresh and creamy pea salad featuring a tangy herb dressing, crispy bacon, sharp cheddar, and toasted almonds for a delightful crunch. Perfect as a flavorful side dish or light lunch.
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
- Make the dressing: In a small mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, finely chopped parsley, minced chives, chopped dill, and garlic powder. Season with salt and black pepper to taste until well combined.
- Combine the salad: In a large mixing bowl, add the thawed peas, crispy chopped bacon, cubed or shredded cheddar cheese, and toasted slivered almonds. Pour the dressing over the salad ingredients. Gently toss everything together until evenly coated.
- Chill before serving: Cover the salad and refrigerate. It can be stored up to 1 day in the fridge to allow flavors to meld before serving.
Notes
- Use frozen petite peas and thaw them just before assembling for best texture.
- Feel free to substitute slivered almonds with chopped walnuts or pecans for a different crunch.
- Adjust the amount of lemon juice to suit your preferred level of tanginess.
- For a vegetarian version, omit bacon and consider adding toasted sunflower seeds for extra texture.
- This salad is best eaten within one day to maintain freshness and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
