Pea Salad

Servings: (1/2 cup) servings

Calories: 288cal

In a medium bowl, whisk together all dressing ingredients.
In a large bowl, combine peas, red onion, bacon, and cheddar cheese.
Add dressing to the large bowl and gently fold everything together with a rubber spatula to coat all ingredients.
Cover bowl with plastic wrap, foil, or a lid and chill in the refrigerator for 2 hours. Gently stir one more time before serving.

5 from 9 votes

If you prefer a tangier salad, you can substitute Miracle Whip for the mayonnaise.
Apple cider vinegar can be used in place of white vinegar.
This recipe uses frozen peas. Allow them to thaw beforehand or run them under cold water to help them thaw quickly.
You will want to cook, drain, and chop your bacon before beginning. I can show you how to cook bacon in the oven in a snap, or you can try your hand at air fryer bacon if you don't want to deal with the greasy splatter that comes with cooking it in a skillet.
I love the texture that cubed cheese adds to pea salad, but if preferred, you can use shredded cheese. Sharp cheddar or mild cheddar will work.
You can prepare this salad a day in advance or the night before you plan on serving it. Store it tightly wrapped with plastic wrap or in an air-tight container kept in the refrigerator.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Course: Side Dish

Cuisine: American

Prep Time10

Cook Time0

Chill Time2

Total Time2 10