Loaded Pea Salad with Bacon (Printable Version)
# What You'll Need:
→ Salad Base
01 -
600 grams frozen green peas, thawed
02 -
6 slices streaky bacon, cooked until crisp and crumbled
03 -
225 grams cheddar cheese, cut into small cubes or shredded
04 -
50 grams red onion, thinly sliced
→ Dressing
05 -
120 grams sour cream (or full fat Greek yogurt as substitute)
06 -
90 grams mayonnaise
07 -
1 tablespoon fresh dill, finely minced (or 0.5 teaspoon dried dill)
08 -
0.5 teaspoon fine sea salt
09 -
0.25 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
In a large mixing bowl, add thawed green peas, crumbled bacon, cubed cheddar cheese, and thinly sliced red onion. Gently toss to mix evenly.
02 -
In a separate bowl, whisk together sour cream, mayonnaise, minced dill, sea salt, and black pepper until smooth and fully combined.
03 -
Pour the prepared dressing over the pea mixture, then stir with a spatula until all ingredients are evenly coated.
04 -
Serve immediately, or transfer to an airtight container and refrigerate until chilled. Salad can be stored for up to 3 days.
# Helpful Notes:
01 -
For maximum crunch, add the bacon just before serving if preparing ahead.
02 -
To quickly defrost peas, rinse under cold water and drain thoroughly without cooking.