Description
A refreshing and creamy pea salad featuring crisp bacon, tangy sour cream dressing, fresh herbs, cheddar cheese, and toasted almonds for crunch. Perfect for gatherings or as a vibrant side dish.
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
- Prepare the dressing: 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.
- Combine the salad ingredients: In a large mixing bowl, add the thawed peas, cooked bacon, cheddar cheese, and toasted almonds.
- Mix the salad: Pour the dressing over the pea mixture and gently toss everything together until evenly coated.
- Chill and serve: Store the salad in the refrigerator for up to 1 day before serving to allow flavors to meld.
Notes
- Make sure to thaw the peas completely and drain any excess moisture to avoid a watery salad.
- For a vegetarian version, omit the bacon and add extra almonds or roasted chickpeas for crunch.
- Use freshly chopped herbs for the best flavor.
- To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently.
- This salad is best served chilled but can be served at room temperature if needed.
