Sweet green peas are mixed with savory bacon, red onion, and tomato in a creamy dressing. This pea salad with bacon is a perfect make-ahead salad for any occasion or season.
Equipment
1 Large Mixing Bowl
1 Whisk
1 Silicone Spatula
Ingredients
½CupMayonnaise
½CupSour Cream
½TeaspoonLemon Pepper
½TeaspoonGarlic Powder
20OuncesFrozen Green PeasThawed but Not Cooked
1CupSugar PeasTrimmed and Cut in 1-inch Pieces
½PoundBaconCooked and Chopped or Crumbled
¼CupDiced Tomato1 Small
¼CupMinced Red Onion
Instructions
In a large bowl whisk together the mayonnaise, sour cream, lemon pepper, and garlic powder.
½ Cup Mayonnaise, ½ Cup Sour Cream, ½ Teaspoon Lemon Pepper, ½ Teaspoon Garlic Powder
Add the green peas, snap peas, sugar peas, bacon, tomato, and red onion.
20 Ounces Frozen Green Peas, 1 Cup Sugar Peas, ½ Pound Bacon, ¼ Cup Diced Tomato, ¼ Cup Minced Red Onion
Mix well with a silicon spatula.
Cover, and refrigerate for at least 4 hours or overnight. This salad becomes more flavorful while it is refrigerated.
Notes
My Top Tips♡ Use frozen peas that are thawed, but not cooked for this recipe. They taste fresh and are perfectly safe to eat raw.♡ After refrigerating the salad the dressing may tighten and become too thick. Gently stir in a tablespoon of heavy cream or half and half to make it creamy again.Substitutions& VariationsAdd Cheese. Some people like cheese in this salad. You can add up to 1 cup of shredded cheese. Good choices are Monterey Jack, Swiss, and mild cheddar. Boursin Cheese Bites are also very tasty.Add Water Chestnuts. Sliced water chestnuts are really delicious in this pea salad. I have used canned that are drained thoroughly.Add Celery. For additional crunch, you can add some chopped fresh celery.Omit the Tomato. My husband likes this salad without tomato and I like it with.Make-Ahead & StorageSome dishes need time for the flavors to develop and this Pea Salad with Bacon will always taste best if the ingredients have time to blend and marry. So, make it at least 4 hours in advance.You can store the salad in a covered container in the refrigerator for up to 5 days. Do not freeze it. Salads with mayonnaise do not freeze well and the dressing will separate.