CREAMY PEA SALAD

Ingredients

Pea Salad Dressing

• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Pea Salad

• 16 ounces frozen baby peas, thawed
• 1/4 cup finely chopped red onion
• 3/4 cup sharp cheddar cheese, cut into very small cubes
• 6 slices finely chopped, crispy cooked bacon

Instructions

Whisk together cream, mayonnaise, apple cider vinegar, salt and pepper.
Add thawed peas, red onion, cheddar cheese, and bacon; Stir gently to combine everything. Season with salt and pepper.

Notes

Use shredded cheddar cheese or a shredded cheese blend in place of the diced cheese.
Add 1-2 minced garlic cloves or 1/4 teaspoon garlic powder.
Replace the bacon with hard-boiled eggs or, better yet, just add them. I’ve found that the best way to cook hard-boiled eggs is to steam them.The water should be boiling and there should be steam before adding the eggs. For large eggs, steam for 15 minutes and submerge in ice water.
Use frozen peas for this recipe. Canned peas do not keep well. In this salad they will be soft.Are you in a hurry? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
For more color and flavor, add some finely chopped red pepper or paprika.
Replace the bacon with finely chopped ham or Canadian bacon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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