A refreshing salad with crunchy peas, crispy bacon, and a medley of fresh ingredients in a creamy dressing, perfect for potlucks, picnics, or as a hearty side dish.
Ingredients
Scale:
6 slices of bacon, chopped into small pieces
2 cups of fresh or frozen peas (thawed if frozen)
1 cup of diced cheddar cheese
1 cup of cherry tomatoes, halved
1/2 cup of red onion, finely chopped
1/2 cup of chopped fresh parsley
1 cup of sour cream
1/2 cup of mayonnaise
1 tablespoon of apple cider vinegar
1 tablespoon of sugar
Salt and pepper to taste
Instructions
In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Stir occasionally to ensure even cooking. Remove the bacon and drain on paper towels, reserving some grease if desired.
If using fresh peas, blanch them in boiling water for 2-3 minutes, then transfer to an ice bath. If using frozen peas, thaw them under running water. Drain well to prevent excess moisture.
In a medium bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and sugar until smooth. Season with salt and pepper to taste.
In a large bowl, combine the cooked bacon, peas, cheddar cheese, cherry tomatoes, red onion, and parsley. Drizzle the dressing over and gently toss to combine.
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
