There's something undeniably delightful about a Creamy Crunchy Bacon Pea Salad. This dish embodies the vibrant flavors of fresh peas, the rich indulgence of crispy bacon, and the satisfying crunch of assorted vegetables, all brought together with a luscious creamy dressing.
Ingredients
Scale:
2 cups fresh peas (or frozen peas, thawed)
4 slices of bacon, cooked until crispy and crumbled
1 cup diced celery
1 cup diced bell pepper (red or yellow for color)
1 cup chopped green onions
1 cup shredded carrots
1 cup homemade ranch dressing (or store-bought)
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
Prepare the Ingredients: Start by cooking the bacon in a skillet over medium heat until it is crispy, about 8-10 minutes. Once done, transfer it to a paper towel-lined plate to drain. After it has cooled, crumble it into bite-sized pieces.
Cook the Peas: If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch them for about 2-3 minutes until tender but still bright green. Drain and rinse under cold water. If using frozen peas, simply thaw them.
Mix the Vegetables: In a large mixing bowl, combine the blanched peas, crumbled bacon, diced celery, diced bell pepper, chopped green onions, and shredded carrots. Gently toss to mix the ingredients thoroughly.
Prepare the Dressing: In a separate bowl, whisk together the homemade ranch dressing, mayonnaise, and apple cider vinegar. Season with salt and pepper according to your taste preference.
Combine: Pour the dressing over the salad mixture and stir gently to coat all the ingredients evenly.
Chill: For the best flavor, cover the salad with plastic wrap and refrigerate for at least 30 minutes.
