Creamy Bacon Pea Salad

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Intensity Breakdown

• Effort Level: 2/5 – All you need is a knife, a mixing bowl, and a skillet. No tricky techniques.

• Noise Level: Low – Sizzling bacon is the loudest step.

• Mess Factor: Low – One pan for bacon, one bowl for mixing.

• Active Time: 15 minutes (chopping, cooking bacon, stirring).

• Waiting Time: 0–30 minutes (can be served immediately or chilled).

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Ingredients

For the Salad

• 4 cups (about 500g) frozen sweet peas, thawed (see note)

• 6 slices thick-cut bacon, cooked crisp and crumbled

• 1/2 cup (about 70g) sharp cheddar cheese, small dice

• 1/4 cup red onion, finely minced

• 2 tablespoons fresh parsley or chives, chopped (plus more for garnish)

For the Creamy Dressing

• 1/3 cup full-fat sour cream

• 1/3 cup plain Greek yogurt (2% or whole milk)

• 1 tablespoon apple cider vinegar (or white wine vinegar)

• 1 tablespoon honey (or maple syrup)

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper (plus extra for finishing)

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Instructions

Step 1: Prepare the Peas

If using frozen peas, place them in a colander and run cool water over them for 1–2 minutes until just thawed. Shake off excess water. Do not cook them – you want that raw, sweet snap. Pat dry gently with paper towels. Set aside.

Step 2: Cook the Bacon

In a large skillet over medium heat, cook the bacon slices until crisp (about 5–7 minutes). Turn once halfway through. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces.

Intensity note: Medium heat keeps splattering low. Use a splatter screen if desired.

Step 3: Make the Dressing

In a medium bowl, whisk together the sour cream, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning – the dressing should be tangy, slightly sweet, and savory.

Step 4: Assemble the Salad

In a large mixing bowl, combine the thawed peas, most of the crumbled bacon (reserve about 1 tablespoon for topping), diced cheddar cheese, minced red onion, and fresh herbs. Pour the dressing over the top.

Step 5: Fold and Finish

Gently fold everything together with a rubber spatula until the peas are evenly coated. Be careful not to mash the peas. Transfer to a serving bowl. Top with the reserved bacon crumbles and a sprinkle of black pepper or extra chives.

Step 6: Serve or Chill

Serve immediately for a bright, snappy texture, or cover and refrigerate for up to 30 minutes for a chilled salad. This salad actually improves after 1–2 hours as the flavors meld.

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Chef’s Notes

• Make ahead: Prepare the salad without the bacon. Refrigerate for up to 24 hours. Add bacon and a fresh sprinkle of herbs just before serving to keep it crisp.

• No yogurt? Use all sour cream or add 2 tablespoons of mayonnaise for a richer dressing.

• Add crunch: Toss in 1/4 cup of toasted sunflower seeds or chopped pecans.

• Protein boost: Stir in 1 cup of diced cooked chicken or ham to turn this into a main-dish salad.

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Storage & Leftovers

Store in an airtight container in the refrigerator for up to 3 days. Note that the dressing will thin slightly as the peas release moisture – this is normal. Stir before serving. Do not freeze.

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Nutrition Information

*Per serving (1/6 of recipe, approximately 1 heaping cup)*

Nutritional values are estimates and may vary based on specific ingredients used (e.g., bacon fat content, Greek yogurt brand).

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Dietary Adjustments

• Gluten-free: This recipe is naturally gluten-free. Double-check bacon labels for added flavorings.

• Lower fat: Use turkey bacon, low-fat Greek yogurt, and reduced-fat cheddar.

• Dairy-free: Substitute with dairy-free sour cream (e.g., cashew-based), unsweetened coconut yogurt, and omit the cheddar cheese. Add 1 tablespoon of nutritional yeast for a cheesy note.

• Whole30 / Paleo: Omit cheese, use sugar-free bacon, replace honey with date paste, and use coconut yogurt.

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Final word from the kitchen: This Creamy Bacon Pea Salad is the side dish you’ll be asked to bring to every barbecue, holiday dinner, and weeknight supper. It’s fast, foolproof, and universally loved – even by people who swear they don’t like peas.