CREAMY PEA SALAD

Use shredded cheddar or a shredded cheese blend instead of the cubed cheese.
Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
If you’re in a hurry, skip the dressing and add about 1/2 cup of your favorite ranch dressing.
Add a little finely chopped red bell pepper or pimentos for extra color and flavor.
Substitute finely chopped ham, turkey bacon, or Canadian bacon instead of the bacon.
Add slivered almonds, sunflower seeds, or chopped walnuts for more texture and crunch.
Try chopped fresh herbs like chives, dill, parsley, or mint.
This salad will stay fresh for up to three days when stored in an airtight container in the fridge. If stored properly in the fridge, this dish can be prepared up to two days in advance. Reserve cooking and adding the bacon until right before serving. This will help ensure that the bacon stays crisp and tasty.

MORE SALAD RECIPES
Ingredients
Pea Salad Dressing
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Pea Salad
16 ounces frozen sweet baby peas thawed
1/4 cup finely chopped red onion
3/4 cup sharp cheddar cheese cut into very small cubes
6 slices bacon cooked crispy finely chopped
Instructions
Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper.
Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine. Season with salt and pepper to taste.
Notes

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