Green Pea Salad with Bacon
Absolutely THE BEST Green Pea Salad with Bacon that you’ll find anywhere. Period! This English Pea Salad comes together in about 5 minutes and your family will DEFINITELY bang the table for more every single time!
Servings: 12 servings
- 10 slices bacon - use thin slice bacon crispy cooked and crumbled
- 4 Cups Peas Frozen
- ½ Cup Cheddar Cheese - shredded
- ½ medium purple onion - diced
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- 2 Tbs granulated white sugar
- 2 tsp cider vinegar
- 1 tsp Cayenne Pepper
- Salt and Pepper to taste
Fry the bacon crispy, crumble small when cooled. Prepare other items as needed: Shred cheese and dice onion.
In a large bowl, place the bacon crumbles, frozen peas, cheese, onion, mayo, sour cream, white sugar, vinegar, cayenne pepper and salt and pepper to taste.
Place into the refrigerator, covered for at least 2 hours.
- Always use the tiniest peas you can find, those are the sweetest and best tasting for english pea salad.
- It’s fine to use frozen peas that are still frozen if you are making this the day ahead. If not, thaw by running the peas under cool water for a few minutes to thaw, then dry well before using OR place the bag of peas into a ziplock style bag and float in a large bowl of cool water before using.
- Don’t try to use canned peas for this salad, they are too soft and won’t hold up to the rest of the mixture.
- Make sure your bacon is crispy. Here’s a great way to cook your bacon.
- Please don’t skip adding the sugar, it is integral to the salad.
- The cayenne doesn’t make it TOO hot, it just gives it a little kick at the end.
- The vinegar is important as well, you'll want to make sure to add it. It’s fine to substitute white vinegar for the cider. If you don’t have vinegar, substitute the same amount of lemon juice.
Calories: 216kcal | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 181mg | Fiber: 3g | Sugar: 5g | Vitamin A: 514IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg