Pea Salad Recipe
A creamy, fresh pea salad with crispy bacon, cheddar, and feta tossed in a bright lemon dressing. Easy, make-ahead, and always a crowd favorite.
Servings: 8
Ingredients
Salad
- 4 cups frozen green peas thawed and dried completely
- 8 slices bacon cooked & diced
- ⅓ cup finely diced red onion
- ½ cup grated sharp cheddar cheese
- ⅓ cup crumbled feta cheese
- 3 tablespoons finely minced fresh parsley optional
Dressing
- ⅓ cup mayo
- ⅓ cup sour cream
- 1 tablespoons fresh lemon juice or to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon granulated sugar or honey
- ¼ teaspoon fine sea salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Prep peas: Thaw completely and pat dry.
- Make dressing: Whisk mayo, sour cream, lemon juice, Dijon, sugar (or honey), garlic powder, salt, and pepper.
- Combine: Add peas, bacon, red onion, cheddar, feta, and parsley to a large bowl.
- Toss: Pour over dressing and mix until evenly coated.
- Chill: Refrigerate at least 20-30 minutes.
- Stir, taste, and adjust seasoning if needed.
Notes
- Dry the peas well: This is key—extra moisture will make the salad watery and dilute the dressing.
- Balance the salt: Feta and bacon are salty, so start light on added salt and adjust at the end.
- Soften the onion: For a milder flavor, soak diced red onion in cold water for 5–10 minutes, then drain well.
- Make ahead friendly: Best after chilling 1–2 hours. You can make it up to 24 hours in advance—just stir before serving.
- Add crunch (optional): Stir in toasted sunflower seeds or slivered almonds right before serving.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Not freezer-friendly.
Nutrition
Calories: 285kcal | Carbohydrates: 13g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 410mg | Potassium: 268mg | Fiber: 4g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 32mg | Calcium: 115mg | Iron: 1mg