Salad: Creamy Bacon Pea

I think of summer barbecues as being like Thanksgiving, as it’s all about the sides. Although (imho) someone at the table grills the go-to burgers ever but I do equally love good side dishes too. Potato salad, macaroni salad, baked beans, coleslaw… you name it. I’ll have them all on my plate. This week I channeled my love for retro-style side salads and this unfussy bacon pea salad is 1 of 2 (so far) recipes I’ll be sharing!

Speaking of love… I love peas. Ever since I was a little girl and would mix them into my mashed potatoes. Not to hide them, I genuinely only liked the texture. As an adult, I mix them with bacon, red onion and extra sharp cheddar cheese and call it a salad 😉. Being a grown up is fun. Honestly though, I personally could eat a big bowl of this. I especially love it after it sits for a bit.

If you make this at your next barbecue, don’t be surprised if there isn’t any of it leftover afterwards.

Fair warning.

For this Cream Bacon Pea Salad Set out:

• 8 ounces bacon – cooked until crispy and finely chopped
• 2 pounds frozen peas (slightly thawed)
• 6 ounces extra sharp cheddar cheese – cut into small cubes
• 1/2 cup finely diced red onion
• 2 tablespoons finely minced fresh parsley

For the dressing Set out:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• kosher salt
• freshly ground black pepper

Next add in the peas, bacon, onion, cheddar and parley into a large mixing bowl and toss to combine.

Then in a separate bowl, combine the mayo, sour cream and 1/2 to 3/4 teaspoon kosher slat (to your personal taste) and about 1/4 teaspoon freshly ground black pepper and toss to combine. If the peas are still a lot frozen (like mine) the dressing won’t look as creamy. However, it will eventually when the peas thaw more.

Finally, serve and devour!

Enjoy! And if you give this Bacon Pea Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!