Ingredients
Dressing
- ¼ cup real mayonnaise
- ¼ cup sour cream
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 8 slices thick cut bacon, chopped
- ½ cup toasted pecan pieces
- 10 ounces frozen green sweet peas, thawed under cool water & patted dry
- ½ medium red onion, diced
- ½ medium green bell pepper, diced
- 1 cup cubed cheddar cheese (generous cup)
- 1 tablespoon lemon zest
Instructions
- In a large measuring cup, whisk together all the dressing ingredients. Refrigerate while making the rest of the salad.
- Cook bacon until crisp. Toast pecans. Chop and dice all the ingredients.
- Add bacon, pecans, peas, onion, bell pepper and cheese to a large bowl. Pour all of the dressing over the top. Use a spatula to gently fold ingredients together until well mixed. Top with lemon zest and serve!
Video
Notes
To make pea salad ahead of time, whisk together the dressing and prep all of the ingredients. Cover the dressing and refrigerate. Store the salad ingredients in zip top bags separately, not together, in the fridge. Assemble the salad and serve the next day.
After you make this salad, leftovers can be stored in the refrigerator covered in an airtight container for 3-4 days. Stir salad to freshen before serving.
Recipe Substitutions: Replace sour cream with Greek yogurt, if desired.
This is a wonderful recipe for leftover ham! Substitute cubed ham for chopped bacon.
Nutrition
Calories: 356kcal | Carbohydrates: 10g | Protein: 11g | Fat: 31g | Sodium: 453mg | Sugar: 5g