This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.
This recipe is a staple for spring in our house. It is perfect for a gathering and Easter. I like to make this salad the day before I need it so its ready to go. I love having one less step to do the day of an event!
This salad is naturally gluten free. You do need to make sure the bacon you are putting in your salad is gluten free. I also prefer bacon without nitrites or nitrates. Nitrites and nitrates cause an inflammatory reaction for me similar to gluten. This is just something to think about as you purchase your groceries.
Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you dont have time for that you can thaw them in the microwave using the defrost setting.
Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.
Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.
Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.
Store the salad in and air tight container in the refrigerator until you are ready to serve it.
I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together. Save yourself the headache of a clumped salad and thaw your peas first!
No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.
This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days. We dont usually have salad left for that long though. It is delicious and gets eaten pretty quickly around here.
Yes. The ingredients I used in this salad are gluten free. You will want to make sure the bacon you use is gluten free. I also like to use bacon that is nitrite and nitrate free. Ive found that nitrites and nitrates cause a reaction similar to gluten for me.
I can’t speak with authority on this since I never watched the Sunday brunch chef make the pea salad, but I’m 80% sure the cheese used in that pea salad was American cheese. It just had that unapologetic American cheese quality about it. I should make an anonymous phone call over there someday and pretend I’m taking a survey of country clubs across the nation and ask them what kind of cheese they use in their pea salads. (And while I’m at it, I’ll ask them if their refrigerator is running…) (Man, I love prank calling. It’s a shame it’s a fading art form.) As for me, I’m using sharp cheddar, just to be rebellious. Monterey Jack would be nice, too!Advertisement – Continue Reading Below
Start with peas! Frozen peas are great, and here’s what I do: I let them thaw for just a bit at room temperature, but I don’t let them go all the way. You want them to stay nice and cold and firm so they don’t freak out and get mushy when you mix the salad together.
When you pull it out of the fridge, give it a stir and a taste and make sure it’s all good. Add a little more dressing if it needs it (sometimes the dressing “disappears” a tiny bit when it sits in the fridge) and definitely add more salt and pepper if it needs it.
Just like with pasta salad, the dressing has a tendency to sort of disappear while it chills in the fridge. I like to add about two-thirds of the dressing, and save the rest to add before serving, if it looks like it needs it. You can also make a double batch of the dressing if you like a creamier pea salad—I like mine only lightly dressed. This salad tastes even better after it sits at room temperature for about 30 minutes which gives time for the dressing to loosen up some.
While the peas are thawing a bit, fry some bacon. I would highly recommend waiting until your husband leaves the house to meet with his father-in-law about an issue with a fence before you do this. Otherwise, the bacon won’t wind up in the pea salad. It will wind up in his mouth.
I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together. Save yourself the headache of a clumped salad and thaw your peas first!
Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.
This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.
This recipe is a staple for spring in our house. It is perfect for a gathering and Easter. I like to make this salad the day before I need it so its ready to go. I love having one less step to do the day of an event!
Yes. The ingredients I used in this salad are gluten free. You will want to make sure the bacon you use is gluten free. I also like to use bacon that is nitrite and nitrate free. Ive found that nitrites and nitrates cause a reaction similar to gluten for me.
Easy Pea Salad
FAQ
How do you thaw frozen peas for salad?
Can you eat thawed frozen peas without cooking them?
How long does it take to thaw frozen peas?
Do frozen peas need to be cooked?
Can frozen peas be thawed?
That means frozen peas can be thawed and used in salads and other raw vegetable dishes as a one-to-one substitute for fresh peas. Once thawed, the peas can be used for a traditional pea salad. This potluck favorite typically consists of yummy green peas, cheese, and ham in a coleslaw-like dressing. This salad is a favorite at summer gatherings.
Are peas good for weight loss?
Green peas are relatively low in calories and packed with fiber and protein, they are a great option for weight-loss diets. Peas are known as pulses and are in the same group as beans, chickpeas, and lentils. Peas can support weight loss efforts because of their protein and fiber content and their effect on fullness. Similar to oatmeal, pulses contain soluble fiber that can slow down digestion, while eating protein leads to the release of hormones that signal fullness. There are many types of peas including green peas, snow peas, and sugar snap peas and they all belong in a healthy, vegetable-rich diet.
Can You thaw frozen peas in the microwave?
You can microwave frozen peas to thaw them, but this should be done with plenty of caution. If your microwave is anything like mine, you probably have experience with hot spots in your reheating. This tendency toward uneven cooking is why microwave thawing needs to be done with some care. Microwave strengths and settings can vary wildly.
How do you eat thawed pea salad?
Place thawed peas, cheese, bacon bits, onion, mayo, sour cream, vinegar, and seasonings in a large bowl and fold until fully combined. Eat immediately or place in the refrigerator in an airtight container or covered with plastic wrap until ready to serve. I recommend that you make the salad a day in advance so that the flavors can marry.