This Pea Salad Recipe is a perfect side for any meal! It pairs perfectly with ham at Easter, or with grilled meats in summer! Creamy and flavourful!
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Hello, I’m so happy that you are here today! If you are craving spring food you are definitely in the right place because I’ve teamed up with a group of bloggers to bring you some delicious spring dishes (you can find all the links at the bottom of this post)! And if you are joining me from the Canadian Food Creatives Blog Hop organized my Melanie of The Refreshanista, welcome!
It’s finally spring! After a verrrrrrrry long wintery winter here in Alberta, we are most definitely ready for spring. Truth be told, I actually have mixed feelings about spring. Theoretically spring is wonderful…green grass, birds chirping, flowers blooming, trees budding. Realistically, here in Alberta spring is rain/snow mix, brown grass and really random weather. It’s tough. I’m ready for sunshine and flowers but that doesn’t happen here until at least June. So to brighten things up, I bring spring indoors and decorate the house, I bake carrot cake and make spring desserts, all things that add cheer to our home.
But what I do love about this time of year, is that we can look forward to Easter. I love Easter. In fact I think Easter might even be my most favourite of holidays food-wise…springy fresh brunches and delicious ham dinners. Yum. Every Easter our family will serve up basically the same menu…baked ham, scalloped potatoes, carrot cake, peanut butter confetti cake…so much deliciousness. But this year I’m going to add a new dish to the menu, and it is this Pea Salad Recipe. This salad reminds me a lot of the 7 layer salad that we love so much, but it’s a bit more simple and quick to make.
Really, you could make this pea salad in about 15 minutes and then serve it right away. Or if you wish, you can prepare it up to a day ahead and have it ready ahead of time. It’s so easy to make, and really, the longest part of making this salad is cooking the bacon.
This pea salad is light and creamy. The fresh peas with cheddar cheese, red onion and bacon, all tossed in a creamy sour cream and mayo dressing, make for a delicious spring side dish. And it’s so perfect served with ham.
Delicious and simple. I bet you’ll love it.
Here are Some Pea Salad Recipe Tips:
- Let the peas thaw while you are cooking the bacon. I find this the easiest method.
- I like to cook my bacon in the oven. Just line a cookie sheet with parchment paper, making sure that the paper goes over the edges so the bacon grease will stay in the paper. Lay the bacon out on the paper, making sure not to layer it. Then put it in the oven, and set the temperature to 425 degrees. Cook for 20 – 25 minutes or until the bacon is cooked enough to crumble.
- You can make this salad up to 1 day ahead. Just mix well before serving.
Pea Salad Recipe
- 1 - 750 g bag frozen peas
- 1 lb bacon, cooked and chopped
- 2 tbsp finely chopped red onion
- 1 cup small cubed cheddar cheese
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 2 tsp milk
In a salad bowl toss together the thawed peas, onion, cheese and bacon. (See notes)
In a separate bowl, blend together the ingredients for the dressing: the mayonnaise, sour cream and milk. I like to use a hand blender for this step.
Add the dressing to the peas and mix well.
You can serve this salad right away, or it can rest in the fridge until you are ready to serve it, for up to 1 or 2 days. This salad actually gets better after it has rested.
You can thaw the peas in the fridge overnight. OR you can toss the salad with frozen peas if you are planning to serve the salad a few hours later.
Recipe adapted from The Pioneer Woman
Delicious Dishes to Serve with Pea Salad
More Delicious Spring Recipes From Other Canadian Food Creatives:
- Green Pea Salad by A Pretty Life Blog (Me!)
- Cheesy Leftover Cranberry Sauce Cookies by The Cookie Writer
- Honey Sesame Chicken Stirfry by 365 Days of Easy Recipes
- Easy Marsala Wine Cooked Spring Carrots by She Loves Biscotti
- No Crust Asparagus Quiche by CulturEatz
- Rose Water Sugar Cookies by Tiny Sweet Tooth
- Vegetarian Summer Rolls with Spicy Peanut Sauce by Killing Thyme
- Cilantro and Honey Sesame Cold Noodle Bowl by The Refreshanista
- Quinoa Spring Market Salad by Sugar Love Spices
Have a delicious day!