Pea Salad with Bacon and Cheese
Gluten Free Living – 2015
Pea Salad with Bacon and Cheese is so delicious. It’s a great salad to put on your holiday menus for Easter, Memorial Day, July 4th, Labor Day–even Mother’s Day. It’s not your typical salad, but it sure is great for potlucks or company. I saw the Pioneer Woman’s Pea Salad recipe a few months ago and it looked heavenly. This recipe with bacon, cheese, and peas in a lovely, creamy sauce is completely satisfying–especially if you enjoy peas like I do.
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I decided to go in a little different direction than the original recipe. First off, I don’t like onion to overpower a salad. (Plus, my husband rarely eats onion any more). So instead of using a cup or more of diced red onion (equivalent to half of a large red onion), I cut it way back to about half a cup so it would provide a little kick but not make the salad taste too oniony.
My mom’s recipe for Pea Salad included hard-boiled eggs, so I added hard-boiled eggs on top. While I enjoyed the original dressing ingredients, I found that I needed to double the ingredients in order to have enough coating for the peas. I personally think that this recipe would be excellent with dill weed as well–either as a garnish or stirred in with the dressing.
Pea Salad with Bacon and Cheese is not only one of my favorite recipes, it’s a great side dish for any main dish meal. Of course, everything tastes better with bacon. 🙂 Including a bunch of cheddar cheese cubes in the salad, provides texture and rich, savory taste as well. Not only that, this recipe is gluten free if you purchase gluten free bacon.
I was looking for something different to make a friend during a time of bereavement. I ended up bringing her this salad along with Beef Pot Pie with Herbed Biscuits and Honey Glazed Carrots — both gluten free recipes since she has Celiac Disease. I liked the fact that I could make up this salad early in the day so I could attend to other recipes that took a lot more time.
If you’re looking for a dynamite salad recipe, Pea Salad with Bacon and Cheese is just what the doctor ordered–uh, well maybe not, but it sure is good! It’s a great way to use up garden peas and it’s just as scrumptious as can be. Try it out for your next family gathering or backyard barbecue. It’s ummmmm, ummmmm good. 😉
Pea Salad with Bacon and Cheese has all the savory tastes you’ll love.
Pea Salad is a great salad to serve at potlucks.
This hearty salad is so tasty garnished with eggs.
Here’s what I did.
I used these ingredients.
Place sour cream, mayonnaise, salt, pepper, sugar and vinegar in a mixing bowl.
Whisk ingredients until smooth.
Combine half of the salad ingredients with the peas, red onion, bacon, cheese cubes and parsley. Stir well. Refrigerate until ready to serve. Meanwhile, hard-boil the eggs. Cool, peel and quarter the eggs.
Add remaining salad ingredients and stir to combine.
Garnish with cold hard-boiled eggs, quartered. You can also sprinkle with fresh dill weed, if desired. Serve.
Serve Pea Salad with Bacon and Cheese along with all your other favorites for holiday gatherings, pool parties or any other time you get together with friends.
Here’s the recipe.
PEA SALAD WITH BACON AND CHEESE
(Recipe inspired from The Pioneer Woman)
Pea Salad with Bacon and Cheese
Equipment
- 1 large salad bowl
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 large skillet to cook bacon
- 1 large sauce pan to boil eggs
Ingredients
- 4 cups frozen peas thawed
- 3 large or jumbo eggs hard boiled
- 6 oz. sharp cheddar cheese cubed
- 1/2 cup red onion diced
- 8 slices thick-sliced bacon cooked and broken into small pieces
- 3 tbsp. fresh parsley minced
- 2/3 cup sour cream
- 2 tbsp. Hellmann's mayonnaise
- 2 tbsp. granulated sugar
- 2 tbsp. white vinegar or apple cider vinegar
- 1/2 tsp. salt or more
- 1/2 tsp. ground black pepper or more
Instructions
- Cook bacon in skillet over medium heat.
- Be sure the heat is not so hot that the bacon scorches.
- Transfer cooked bacon to paper towel-lined plate to drain.
- When cool, crumble the bacon into small pieces; set aside.
- For salad dressing: Mix sour cream, mayonnaise, sugar, vinegar, salt and pepper in a mixing bowl.
- Set aside.
- Place thawed peas in a bowl.
- Add cheese, onion, bacon and parsley.
- Add half of the salad dressing ingredients and combine.
- Refrigerate a couple of hours.
- While salad is refrigerating, hard boil the eggs.
- After cool, peel eggs and cut into quarters.
- Remove salad from refrigerator and add remaining salad dressing.
- Stir to combine.
- Place hard-boiled egg quarters on top of salad and refrigerate until ready to serve.
Notes
Recipe inspired from The Pioneer Woman.
© Can’t Stay Out of the Kitchen
Nutrition
- 4 cups frozen peas, thawed
- 3 large or jumbo eggs, hard boiled, quartered
- 6-oz. sharp cheddar cheese, cubed
- ½ cup diced red onion
- 8 slices Wright thick-sliced bacon, cooked and broken into small pieces
- 3 tbsp. minced fresh parsley
- 2/3 cup sour cream
- 2 tbsp. Hellmann’s mayonnaise
- 2 tbsp. sugar
- 2 tbsp. white or apple cider vinegar
- ½ tsp. salt, or more, to taste
- ½ tsp. pepper, or more, to taste
- Mix sour cream, mayonnaise, sugar, vinegar, salt and pepper.
- Set aside.
- Place peas in a bowl.
- Add cheese, onion, bacon and parsley.
- Add half of the salad dressing ingredients and combine.
- Refrigerate a couple of hours.
- While salad is refrigerating, hard boil the eggs.
- After cool, peel eggs and cut into quarters.
- Remove salad from refrigerator and add remaining salad dressing.
- Stir to combine.
- Place hard-boiled egg quarters on top of salad and refrigerate until ready to serve.
I love the creamy texture of this salad.
If you enjoy Pea Salad you’ll love this recipe.
You may also enjoy these delicious recipes!
Pea Salad with Bacon and Cheese
Equipment
- 1 large salad bowl
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 large skillet to cook bacon
- 1 large sauce pan to boil eggs
Ingredients
- 4 cups frozen peas thawed
- 3 large or jumbo eggs hard boiled
- 6 oz. sharp cheddar cheese cubed
- 1/2 cup red onion diced
- 8 slices thick-sliced bacon cooked and broken into small pieces
- 3 tbsp. fresh parsley minced
- 2/3 cup sour cream
- 2 tbsp. Hellmann’s mayonnaise
- 2 tbsp. granulated sugar
- 2 tbsp. white vinegar or apple cider vinegar
- 1/2 tsp. salt or more
- 1/2 tsp. ground black pepper or more
Instructions
- Cook bacon in skillet over medium heat.
- Be sure the heat is not so hot that the bacon scorches.
- Transfer cooked bacon to paper towel-lined plate to drain.
- When cool, crumble the bacon into small pieces; set aside.
- For salad dressing: Mix sour cream, mayonnaise, sugar, vinegar, salt and pepper in a mixing bowl.
- Set aside.
- Place thawed peas in a bowl.
- Add cheese, onion, bacon and parsley.
- Add half of the salad dressing ingredients and combine.
- Refrigerate a couple of hours.
- While salad is refrigerating, hard boil the eggs.
- After cool, peel eggs and cut into quarters.
- Remove salad from refrigerator and add remaining salad dressing.
- Stir to combine.
- Place hard-boiled egg quarters on top of salad and refrigerate until ready to serve.
14 Comments
Martha
August 22, 2022 at 2:38 pm
Thanks so much for posting this recipe! I made a similar salad about 20 years ago but lost my recipe having moved twice. I have all the ingredients, including frozen pears, so I will make it again this week. Mouth watering already and I’m not a fan of peas but this is so good. Tasty too with that bacon!
Martha
August 22, 2022 at 2:42 pm
Excitement Error! Should state PEAS, not PEARS…now I want a Bosc pear too!
Teresa
August 24, 2022 at 3:48 pm
Ha, ha!
Teresa
August 24, 2022 at 3:49 pm
Yes, it is particularly good with the bacon. Enjoy.
Pea Salad Recipes with Bacon and Cheese
March 16, 2020 at 5:31 am
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Jo-Ann Mosher
January 23, 2019 at 2:57 pm
Do you cook the frozen peas first or just right out of the package?
Teresa
January 24, 2019 at 8:16 am
Jo-Ann, the peas are thawed but not cooked.
rebecca
July 18, 2015 at 7:57 pm
Hi there! Tried making this tonight for a bbq tomorrow, I haven’t been able to stop thinking about this since I pinned it last week! I used cubed ham instead of bacon because it was on sale, hopefully it’ll taste just as good! Thank you for the awesome recipe!
Teresa
July 18, 2015 at 9:34 pm
Hope you and your friends enjoy it, Rebecca. I know Pea Salads sound kind of odd, but this is really good.
Memorial Day Side Dishes – Can't Stay Out of the Kitchen
June 15, 2015 at 11:12 am
[…] Pea Salad with Bacon and Cheese […]
neela manogar
May 19, 2015 at 1:00 am
Salad looks awesome. Fabulous clicks.
Teresa
May 19, 2015 at 10:15 am
Thanks, Neela. Appreciate you stopping by.
Kim @The Baking ChocolaTess
May 7, 2015 at 2:44 pm
Love the pea salad with the cheese and bacon. One of my favorite salads! Yum! Teresa, your food always looks so good, it makes me want to go make it, NOW. 🙂 Thanks for sharing!
Teresa
May 8, 2015 at 7:01 am
Thanks, Kim. You made my day. I try so hard to get good pictures, but they don’t ever turn out as clear as I would like!