Ingredients
For the salad
- 5 cups frozen green peas, thawed but not cooked
- 8 slices bacon, cooked until crisp and crumbled
- 1 cup shredded sharp cheddar cheese
- ½ cup finely diced red onion
- 3 hard-boiled eggs, chopped
- ⅓ cup sunflower seeds or chopped cashews, optional
- 2 tablespoons chopped fresh parsley
For the creamy dressing
- ¾ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
Instructions
- Place the thawed peas in a colander and drain them thoroughly. Pat them dry with paper towels so the dressing doesn’t become watery.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, garlic powder, salt, and black pepper until smooth.
- Add the peas, cheddar cheese, red onion, chopped eggs, parsley, and about three-quarters of the crumbled bacon to a large bowl.
- Pour the dressing over the salad and gently fold everything together until evenly coated. Avoid stirring too vigorously so the peas remain whole.
- Cover and refrigerate for at least 1 hour, allowing the flavors to blend and the salad to become cold and creamy.
- Before serving, stir gently and taste. Add a little more salt or pepper if needed, then sprinkle the remaining bacon and optional sunflower seeds on top.
Tip: For the best crunch, reserve some bacon and seeds and add them immediately before serving. Keep leftovers refrigerated in an airtight container for up to three days.