Classic Pea Salad
This old-fashioned pea salad is the perfect go-to side dish for any summer get-together. Of course, it is delicious all year round as well.
Servings: 8
Calories: 321kcal
Ingredients
- 7 cups frozen peas (32 ounces), thawed
- 8 ounces Cheddar cheese cut into small cubes
- 3 ounces real bacon bits
- 1 red onion or purple onion cut into slivers
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Place all ingredients in a large mixing bowl and fold until fully combined.
- Eat immediately or place in the refrigerator in an airtight container until ready to serve.
Video
Notes
- You can thaw frozen peas in the refrigerator overnight.
- This pea salad recipe will keep in the fridge in an airtight container for up to 5 days.
- Look for bacon bits that don't contain nitrates or nitrites or cook 4-6 slices bacon (nitrate/nitrite-free), drain on paper towels, and crumble.
- If you don't like chunks of cheese, you can use shredded cheese. You can also use Miracle Whip in place of mayonnaise.
- You can swap out the dried dill, salt, and pepper and use Ranch seasoning. (I recommend starting with 1 tablespoon and adding more seasoning, if needed, to suit your preference.)
- Cheddar cheese is recommended in this recipe, but feel free to use your favorite type of cheese. Monterey Jack or Colby are good options.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead.
Nutrition
Serving: 1 | Calories: 321kcal | Carbohydrates: 27g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 963mg | Potassium: 352mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1045IU | Vitamin C: 52mg | Calcium: 69mg | Iron: 2mg
