Pea Salad Recipe with Cheese and Bacon
This creamy pea salad is the perfect summer side to serve at your next cookout. Made with sour cream and ranch and topped with crispy bacon, it's ready to serve in minutes.
Servings: 6 people
Ingredients
- ½ cup sour cream
- ¼ cup ranch dressing
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 4 cups frozen peas thawed
- ⅓ cup diced red onion
- ¾ cup sharp cheddar cheese cut into small cubes
- 6 slices cooked bacon crumbled
Instructions
- Combine sour cream, ranch dressing, salt, and peppers in a large bowl; whisk to combine.
- Add peas, onion, cheese, and bacon to the bowl. Stir to coat completely.
- Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.
Notes
- Thaw the peas fully before mixing them with the other ingredients.
- I prefer to use a full fat sour cream, but you can use a low fat one to cut down on calories.
- I like to add a little cayenne for some spice, but you can leave this out if you like. Alternatively, feel free to add a little more if you like things spicy!
Nutrition
Calories: 316kcal | Carbohydrates: 17g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 460mg | Potassium: 341mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1030IU | Vitamin C: 40mg | Calcium: 154mg | Iron: 2mg