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Bacon Pea Summer Salad

A simple, no-cook salad featuring crispy bacon, sweet peas, and a creamy dressing, perfect for summer gatherings and potlucks.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 12 strips thick-cut bacon, cooked and chopped finely Or use good-quality store-bought cooked bacon
  • 4 cups frozen sweet peas, thawed Drain any excess water
  • 1/2 cup shredded mild cheddar cheese Sharp cheddar adds more bite; Monterey Jack keeps it mellow
  • 1/2 medium red onion, diced finely Soak in cold water for 5 minutes for a milder flavor
For the dressing
  • 1/2 cup sour cream Can swap Greek yogurt for a tangier dressing
  • 1/3 cup real mayonnaise Can reduce to adjust richness
  • 1 tbsp granulated sugar Can reduce to 1 tsp for a lower sugar version
  • 2 tsp white vinegar Adjust to taste
  • to taste Salt and freshly ground black pepper Add according to taste preferences

Method
 

Preparation
  1. In a large serving bowl, combine the sour cream, mayonnaise, granulated sugar, white vinegar, a pinch of salt, and a few grinds of black pepper.
  2. Whisk the dressing until smooth and fully blended. Taste and adjust salt or vinegar for brightness.
  3. Add the chopped bacon, thawed peas, shredded cheddar, and diced red onion into the bowl.
  4. Fold everything together gently with a spatula so the dressing coats the ingredients without smashing the peas.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.

Notes

For extra crunch, toss in toasted sunflower seeds, chopped pecans, or slivered almonds just before serving. Serve with grilled meats or as a quick snack on buttered toast.