Prepare peas: Thaw frozen peas completely and pat dry to remove excess moisture.
Cook bacon: Fry bacon until crispy, then crumble into small pieces.
Mix dressing: In a bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.
Combine ingredients: In a large bowl, add peas, bacon, shredded cheese, and chopped red onion.
Add dressing: Pour the creamy dressing over the mixture and gently stir until evenly coated.
Chill: Cover and refrigerate for at least 1 hour to enhance flavor.
Serve: Stir before serving and garnish with extra bacon or herbs if desired.
Tips, Notes & Q&A
Make sure peas are fully thawed and dry to avoid watery salad.
For extra crunch, add chopped celery or nuts.
Use Greek yogurt instead of sour cream for a lighter version.
Adjust sweetness by adding more or less sugar based on taste.
Q: Can I make it ahead of time?
A: Yes, it tastes even better after a few hours in the fridge.
Q: How long does it last?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I use fresh peas?
A: Yes, just blanch them briefly and cool before using.
Q: Is it keto-friendly?
A: It can be with reduced peas and full-fat dressing adjustments.
Servings & Nutrition (Approx.)
Servings: 6
Calories: ~320 kcal per serving
Protein: 10 g
Fat: 24 g
Carbohydrates: 14 g
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