Pea Salad Recipe

Creamy pea salad with bacon and cubes of cheddar cheese in a white serving bowl.

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Classic creamy pea salad with bacon, cheddar, and green onions gets an upgrade with fresh herbs, toasted almonds, and a light creamy dressing.

Prep Time15

Cook Time5

Total Time20

Course: Salads, Side Dishes

Cuisine: American

Keyword: creamy pea salad, old fashioned pea salad, pea salad

Servings: servings

Author: Danae Halliday

Ingredients

Dressing

1/3 cup Greek yogurt Full fat or 2% are best
2 tablespoons mayo
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 teaspoon salt
Black pepper to taste

Pea Salad

16 ounces frozen peas defrosted and patted dry
4 slices bacon cooked and chopped
1/3 cup thinly sliced green onions
4 ounces sharp cheddar cheese cut into pea sized cubes
1/4 cup toasted sliced almonds
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill

Instructions

Cook the bacon in a skillet until it's crisp, 6-8 minutes, or in the microwave 4-6 minutes. Let it drain on a paper towel lined plate to remove the excess grease. Chop or cut with kitchen scissors so it's a similar size to the peas and cheddar cheese.
Whisk together all of the ingredients for the dressing in a glass measuring cup. Set aside.
Add all of the ingredients for the salad to a large mixing bowl or serving bowl. Pour the dressing on top and gently stir together with a rubber spatula until well combined. Taste for seasoning and serve immediately.

Notes

Storage - Pea salad will keep in an airtight container in the fridge for 3-4 days. The peas will absorb some of the dressing. For a creamier salad I recommend doubling the dressing and adding extra to the leftovers.

Tip - If you aren't serving the salad immediately, wait to stir in the bacon and almonds so they stay crisp.

Nutrition