Ahhhh Pea and Bacon Salad is the perfect summer salad. Cool, creamy, and filled with bacon, this salad has it all going on. Make it ahead of time and it’s ready to hit the table whenever you are!
Pea Salad is one of those iconic summer salads that’s always on the table at summer barbecues. Or should be anyway. Much like this Cucumber and Onion Salad! Both of these salads seem to appear at almost every summer gathering, lucky us!
Chill your Pea and Bacon Salad
Although I think if you’re taking it to a cookout you should definitely put it in a bowl that will keep it chilled. Amazon has a good selection, and I know Pampered Chef used to sell some too. Or set up a double bowl system with ice in a bigger bowl and the salad bowl nestled inside of it. Keep that salad chilled!
And talk about quick to make! This thing comes together in just a few minutes as long as you thaw the peas beforehand. If it’s going to be blazing hot just be sire to cook that bacon early in the day. Or better yet use real bacon bits and skip cooking bacon.
I like to cook my bacon on my grill, on a griddle pan when it’s too hot to cook in the house. It’s so easy and mess free that I never mind making it out there. One tip, though: do not walk away from it. It only takes a moment for grease to catch on fire. So keep the heat low enough to avoid the problem and stay with it.
About your Pea and Bacon Salad:
- use frozen peas and let them thaw for several hours before making the salad
- if you have access to petite peas they work well too!
- if you have to run hot water over them to get them thawed they will be very watery, so drain them well
- use real bacon bits to cut down on cooking in the house or just cut down on prep time
- keep it chilled if you’re putting it on the table outside in the heat
- you can always add more bacon, no one will mind!
- 2 pounds frozen green peas thawed
- 1/2 pound bacon cooked and cooled
- 1/4 cup chopped red onion
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup mayonnaise you could sub in 1/4 cup Greek Yogurt for some of the mayonnaise, it will taste different but it will still be good
- 1 tsp minced garlic fresh or pre-minced
- 1 tsp dried dill weed sub in fresh if you have it
- 1 tsp pepper
- 1/2 tsp salt you may like more, after it rests taste for salt, add more as needed
- toss together the thawed green peas, the bacon, the shredded cheddar and the chopped onion
- in a separate bowl mix the mayonnaise, garlic, dill, salt, and pepper together
- pour the mayonnaise mix over the peas, stir gently to combine
- refrigerate at least 4 hours to achieve maximum flavor, you can eat it right away