Classic Pea Salad With Bacon And Cheese
User Reviews
5
Classic Pea Salad With Bacon And Cheese
Description
This pea salad uses well-drained frozen peas as its foundation, combined with cooked, crumbled bacon for smoky crunch. Two types of cheese—sharp cheddar and milder mozzarella—contribute richness and mild creamy notes, and diced red onion adds subtle pungency. Optional diced radish introduces a peppery freshness for variation.
The salad is finished with mayonnaise seasoned simply with salt and pepper. After thorough tossing, chilling the salad for at least four hours helps the flavors blend and the texture firm up. The result is a creamy, cool, and layered salad that contrasts textures from tender peas to crunchy bacon and fresh vegetables.
This salad works well alongside barbecue, sandwiches, or as a refreshing addition to buffets. It can be prepared ahead, stored chilled, and served cold.
Variations include swapping cheese types, using sour cream or Greek yogurt in place of mayonnaise, or adding diced hard-boiled eggs or boiled baby potatoes for extra substance. Using canned peas requires careful draining to maintain the salad’s consistency.
Ingredients
- 16 ounce peas thawed and drained well, frozen
- 8 Bacon cooked and crumbled, strips
- ½ cup cheddar cheese grated or cut into small cubes (size of peas, sharp
- ½ cup mozzarella cheese grated
- ½ cup red onion diced
- 2 tablespoon radish optional, diced
- 1 ⅓ cup mayonnaise
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Thaw frozen green peas and drain well. If not drained well, the dressing may thin down making salad liquid-y.
- Add well drained green peas into a salad mixing bowl. Add the ingredients – bacon, red onion, radish, mayonnaise to the bowl. Toss salad gently.
- Add both cheddar and Mozzarella cheese to the salad.
- Toss everything until it comes together.
- Chill salad cover in a bowl for atleast 4 hours.
- This pea salad is best served chilled.
Notes
- Ensure frozen peas are well thawed and drained to avoid a watery salad.
- Substitute mayonnaise with sour cream, Greek yogurt, or ranch dressing if preferred.
- Using sharp cheddar cut into small cubes can add a nice texture and presentation.
- Radish is optional; use sparingly or omit if you prefer a milder flavor.
- Add diced hard-boiled eggs or halved boiled baby potatoes for a heartier salad.
- Canned peas can be used if drained thoroughly to keep the salad from becoming watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 620mg | 26% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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