Try different cheese: Swap the sharp cheddar for feta or mozzarella for a different cheese flavor.
Make it lighter: Use Greek yogurt in place of ranch dressing for a lighter version of this pea salad with bacon.
Include nuts: For added crunch and texture, add a handful of chopped walnuts or almonds. Or, keep things nut-free and use pumpkin or sunflower seeds instead.
Add dried fruit: For a sweeter version of this pea salad with bacon, stir in a cup of dried cranberries or raisins.
Make it vegetarian-friendly: Use soy-based tempeh or tofu bacon to turn this recipe meat-free.
How to Store Pea Salad with Bacon
Any leftovers of this pea salad with bacon can be stored in an airtight container in the refrigerator for up to three days.
Can you freeze pea salad with bacon?
Unfortunately, freezing is not recommended for this salad, as the texture of the peas will be mushy and the dressing may separate when thawed.
Can you make pea salad with bacon ahead of time?
Yes, you can make this green pea salad recipe with bacon ahead of time. Prepare the salad as directed, then cover and refrigerate it until ready to serve. When you’re ready to serve, add the crumbled bacon and stir well to combine.
Pea Salad with Bacon Tips
What can you serve with pea salad with bacon?
This side dish pairs well with grilled meats like chicken, steak or pork chops. You can also serve it as part of your barbecue side dish spread or alongside hearty barbecue sandwiches and burgers.
Can you use fresh peas instead of frozen?
Yes, you can use fresh peas instead of frozen ones. Add freshly shelled peas to a pot of boiling water. Cover the pot and let it steam for two to four minutes or until the peas are tender. Drain the peas and let them cool before adding them into this pea salad with bacon recipe.
Can you eat frozen peas raw?
Yes, you can eat frozen peas without cooking them. Frozen peas are blanched before freezing, making them completely safe to eat raw. Not only that, but raw frozen peas retain most of their nutrients, since they’re minimally processed—this makes them good sources of vitamins C and K, as well as protein and fiber.
Ingredients
4 cups frozen peas (about 16 ounces), thawed
1/2 cup shredded sharp cheddar cheese
1/2 cup ranch salad dressing
1/3 cup chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Directions
1
Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.
Nutrition Facts
3/4 cup: 218 calories, 14g fat (4g saturated fat), 17mg cholesterol, 547mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 9g protein.
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