pea salad with bacon

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pea salad with bacon

NGREDIENTS

For the Salad

• 1 cup bacon, crumbled (roughly 9 slices)
• 1 cup marble cheese (Colby-Jack), cut in bite-sized cubes
• 1 cup red onion, minced
• 1/2 cup mild banana peppers, minced
• 2 pounds frozen peas

For the Dressing

• 1/2 cup mayo
• 1/2 cup sour cream
• 2 teaspoons granulated sugar
• 4 tablespoons apple cider vinegar
• 2 teaspoons freshly squeezed lemon juice (from one lemon)
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper

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INSTRUCTIONS

Making the Dressing

1. Whisk together the dressing ingredients until well combined.  Cover and refrigerate.

Making the Salad

1. 1. Pour the frozen peas into a large mixing bowl so they can mostly thaw while you make the salad.
2. 2. In a large cast iron skillet, cook the 9 slices of bacon in two batches over medium heat.  Flip each piece over with a fork.  When done, drain on paper towel-lined plate.  Cool, then cut into 1/4 inch pieces.
3. 3. Cut the cheese into cubes by cutting it into 1/4 slices with a sharp chef’s knife.  Stack three slices, then cut into sticks.  Line up the sticks and cut into cubes.  Place in a small bowl and set aside.
4. 4. Cut the red onion in half with a sharp knife, then remove the outer skin.  Thinly slice the onion, then mince it.  Set aside.
5. 5. Mince the banana peppers.
6. 6. Pour the salad dressing over the slightly thawed peas, and mix until all the peas are coated.
7. 7. Add the red onion, banana pepper, cheese, and most of the bacon (reserve some for garnish) to the peas.  Stir until well combined.  Taste, and adjust seasonings if necessary.
8. 8. Cover and refrigerate for an hour or overnight.
9. 9. Stir the pea salad just before serving, so all the peas are coated in the dressing.  Adjust seasonings, if necessary.
10. 10. Transfer to a pretty serving bowl and garnish with the reserved bacon.

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