Pea Salad With Bacon And Creamy Dressing Wellplated Com

Old fashioned pea salad is a Midwestern potluck/family reunion/parish cookbook stalwart. These classic creamy pea salads of the past are made with bacon, a mayo-based dressing, and red onions. Some versions include cheese; others are made with ranch dressing. If you can’t tell, we have a rather liberal definition of “salad” here in the Midwest ;-). Grape Salad would know. For today’s recipe, I wanted a more modern take on the creamy pea salad with bacon that I grew up seeing at summer gatherings. This is a healthy pea salad without mayo. The dressing uses yogurt and it features heart-healthy additions (like almonds!). At the same time, it stays true to its roots and tastes like it belongs at a proper cookout. You can thank the bacon!

How to Cook Pea Salad

This green pea salad turns a vegetable that would typically be filed under things my toddler won’t eat and turns it into a crowd-pleasing side that’s ideal for potlucks and barbecues. The key to pea salad irresistibility is the toppings and dressing. The ingredients are simple, but they work together to create something so yummy, I inhaled it directly out of my fridge.

The Ingredients

Peas. Technically a legume (the same family as chickpeas and lentils), peas are high in fiber and nutrients. They are this spring and summertime salad’s star!

Chopped Roasted Almonds. They add warmth, crunch, and make the pea salad a pleasure to munch.Crispy Bacon. Pea salad with bacon is the way we do it here in the Midwest (Southern pea salad does the same).

Greek Yogurt. My healthy stand-in for mayo. It has the same creaminess and tang as mayo or sour cream, but is low in calories and high in protein.Honey + Apple Cider Vinegar. Old fashioned pea salad dressing is usually made with white vinegar and sugar. I prefer the floral note of the honey and the subtle fruitiness of cider vinegar.Red Onions. Just the right bite and a pop of color.

The Directions

Storage Tips

To Store. Refrigerate leftover pea salad for up to 4 days. Stir and taste for seasoning before serving.To Freeze. I do not recommend freezing pea salad. It will become mushy and the dressing will separate. (Don’t worry; you won’t have leftovers).

Recommended Tools to Make this Recipe

Chef’s Knife. A cook’s most precious tool. It makes chopping a breeze.Mixing Bowls. These are stackable for easy storage, and they work great for this recipe.Measuring Spoons. I love how easy these are to store and the double sides mean you can stop less to wash while cooking.

I leave you in peace with the peas, courtesy of pea salad! Since the peas are blanched before they are frozen, you do not need to cook them before adding them to the salad. Simply thaw them overnight in the refrigerator or run them under cool water to defrost.