Pea Salad with Bacon: The Ultimate Creamy Recipe

Green Goddess Salad: Prepare to be transported to a realm of vibrant flavors and creamy textures with this iconic dish! Have you ever tasted a salad so good, so refreshing, that it felt like a culinary revelation? That’s precisely the experience awaiting you with a perfectly crafted Green Goddess Salad. This isn’t just another salad; it’s a celebration of fresh herbs and a testament to the power of a truly exceptional dressing.

The Green Goddess dressing, the heart and soul of this salad, boasts a fascinating history. Legend has it that it was created in the 1920s at the Palace Hotel in San Francisco, named in honor of the play “The Green Goddess” starring George Arliss. Since then, it has become a beloved classic, gracing tables around the world with its unique blend of tangy, herbaceous goodness.

What makes this Green Goddess Salad so irresistible? It’s the harmonious combination of crisp, fresh vegetables, often including lettuce, cucumbers, and avocado, tossed in a luxuriously smooth and flavorful dressing. The dressing itself is a symphony of flavors, typically featuring mayonnaise, sour cream or yogurt, anchovies, lemon juice, and a generous helping of fresh herbs like parsley, tarragon, and chives. People adore this salad for its bright, clean taste, its satisfying creamy texture, and its versatility. It’s perfect as a light lunch, a refreshing side dish, or even a sophisticated appetizer. So, let’s dive in and discover how to create your own sensational Green Goddess Salad!

this Recipe

Ingredients:

• Frozen Peas: 1 pound (thawed)
• Bacon: 8 slices, cooked until crispy and crumbled
• Red Onion: 1/2 cup, finely diced
• Sharp Cheddar Cheese: 1 cup, cubed into small pieces (about 1/4 inch)
• Mayonnaise: 1 cup
• Sour Cream: 1/2 cup
• Apple Cider Vinegar: 2 tablespoons
• Granulated Sugar: 2 tablespoons
• Dijon Mustard: 1 teaspoon
• Salt: 1/2 teaspoon (or to taste)
• Black Pepper: 1/4 teaspoon (or to taste)

Preparing the Bacon and Vegetables

1. Cook the Bacon: Start by cooking your bacon. I like to cook mine in a skillet over medium heat until it’s nice and crispy. You can also bake it in the oven at 400°F (200°C) for about 15-20 minutes, or until crispy. Once it’s cooked, let it cool slightly, then crumble it into small pieces. Set aside. Don’t discard the bacon grease! You can save it for other cooking adventures.
2. Prepare the Red Onion: Finely dice the red onion. I find that dicing it very small helps to avoid overpowering the salad with onion flavor. If you’re sensitive to raw onion, you can soak the diced onion in cold water for about 10 minutes, then drain it well. This will mellow out the flavor.
3. Thaw the Peas: If you’re using frozen peas (which I usually do because they’re convenient), make sure they’re fully thawed. You can thaw them in the refrigerator overnight, or you can run them under cold water for a few minutes until they’re thawed. Drain them well to remove any excess water. Excess water will make your salad soggy.
4. Cube the Cheese: Cut the sharp cheddar cheese into small cubes, about 1/4 inch in size. The small cubes will distribute the cheesy flavor evenly throughout the salad. You can use a different type of cheese if you prefer, such as Colby Jack or Monterey Jack. Just make sure it’s a cheese that holds its shape well and doesn’t get too soft.

Making the Dressing

1. Combine the Wet Ingredients: In a medium-sized bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Make sure everything is well combined and smooth. The sour cream adds a nice tanginess to the dressing, while the Dijon mustard gives it a little bit of a kick.
2. Add the Sugar and Seasonings: Add the granulated sugar, salt, and black pepper to the bowl. Whisk again until the sugar is dissolved and the seasonings are evenly distributed. Taste the dressing and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter salad, or a little more salt and pepper if you prefer a more savory salad.
3. Adjust the Consistency (if needed): If the dressing is too thick, you can add a tablespoon or two of milk or water to thin it out. If it’s too thin, you can add a little more mayonnaise or sour cream to thicken it up. The consistency should be creamy and pourable.

Assembling the Pea Salad

1. Combine the Ingredients: In a large bowl, combine the thawed peas, crumbled bacon, diced red onion, and cubed cheddar cheese. Gently toss everything together to ensure that the ingredients are evenly distributed.
2. Add the Dressing: Pour the dressing over the pea mixture. Gently fold the dressing into the pea mixture until everything is well coated. Be careful not to overmix, as this can cause the peas to become mushy.
3. Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to chill properly. Chilling the salad is important because it helps to prevent the mayonnaise from separating and keeps the salad fresh.
4. Taste and Adjust: Before serving, taste the salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, or sugar to taste. You can also add a little more crumbled bacon or cheese if you like.
5. Serve and Enjoy: Serve the pea salad chilled. It’s a great side dish for picnics, barbecues, potlucks, or any other occasion. It also makes a delicious light lunch or snack. You can serve it on its own, or you can serve it with crackers, bread, or chips.

Tips and Variations

• Use Fresh Peas: If you have access to fresh peas, you can use them instead of frozen peas. Simply shell the peas and blanch them in boiling water for a minute or two, then drain them and rinse them with cold water. This will help to keep them bright green and crisp.
• Add Hard-Boiled Eggs: Hard-boiled eggs are a great addition to pea salad. Simply chop the eggs and add them to the salad along with the other ingredients.
• Use Different Types of Cheese: You can use different types of cheese in this salad, such as Colby Jack, Monterey Jack, or Swiss cheese. Just make sure it’s a cheese that holds its shape well and doesn’t get too soft.
• Add Celery: Diced celery adds a nice crunch to this salad. Simply dice the celery and add it to the salad along with the other ingredients.
• Add Water Chestnuts: Sliced water chestnuts also add a nice crunch to this salad. Simply slice the water chestnuts and add them to the salad along with the other ingredients.
• Make it Healthier: To make this salad healthier, you can use light mayonnaise and sour cream. You can also add more vegetables, such as diced carrots or bell peppers.
• Add a Tangy Twist: For a tangy twist, add a tablespoon or two of lemon juice or lime juice to the dressing.
• Make it Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to store it in an airtight container to prevent it from drying out.
• Bacon Alternatives: If you don’t eat bacon, you can use turkey bacon or vegetarian bacon alternatives. You can also use ham or prosciutto.
• Sweetness Adjustment: If you prefer a less sweet salad, reduce the amount of sugar in the dressing. You can also use a sugar substitute, such as stevia or erythritol.

Serving Suggestions

• Picnics and Barbecues: Pea salad is a perfect side dish for picnics and barbecues. It’s easy to transport and doesn’t require any cooking.
• Potlucks: Pea salad is always a hit at potlucks. It’s a crowd-pleaser and is easy to make in large quantities.
• Light Lunch or Snack: Pea salad makes a delicious light lunch or snack. Serve it on its own or with crackers, bread, or chips.
• Sandwich Filling: You can also use pea salad as a sandwich filling. Spread it on bread or crackers and top with lettuce and tomato.
• Garnish: Garnish the pea salad with extra crumbled bacon, chopped fresh parsley, or a sprinkle of paprika before serving.

Storage Instructions

Store leftover pea salad in an airtight container in the refrigerator for up to 2 days. The salad may become slightly watery as it sits, so you may want to drain off any excess liquid before serving. It’s best to consume the salad within 2 days to ensure the best flavor and texture.

Nutritional Information (Approximate)

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: Approximately 300-350 per serving
• Fat: 20-25 grams
• Saturated Fat: 8-10 grams
• Cholesterol: 50-60 mg
• Sodium: 400-500 mg
• Carbohydrates: 15-20 grams
• Fiber: 3-4 grams
• Sugar: 8-10 grams
• Protein: 10-12 grams

Enjoy your delicious and easy-to-make Pea Salad with Bacon! I hope you and your family love it

Conclusion:

This isn’t just another side dish; it’s a vibrant, flavorful experience that will elevate any meal. I truly believe this Pea Salad with Bacon is a must-try recipe for anyone looking to add a touch of freshness and irresistible savory notes to their table. The sweetness of the peas, the salty crunch of the bacon, and the creamy tang of the dressing create a symphony of flavors that will have everyone coming back for seconds (and maybe even thirds!).

But why is it so special? It’s the perfect balance. It’s not overly sweet, not too heavy, and incredibly easy to customize to your own preferences. The simplicity of the ingredients belies the complexity of the taste. It’s a crowd-pleaser that works just as well at a casual backyard barbecue as it does at a more formal dinner party. Plus, it’s a fantastic way to sneak in some extra veggies without sacrificing flavor.

Looking for serving suggestions? This Pea Salad with Bacon is incredibly versatile. It’s a fantastic accompaniment to grilled chicken, pork chops, or even a simple ham sandwich. I love serving it alongside a juicy burger for a complete and satisfying meal. It also makes a wonderful addition to a potluck or picnic spread. Imagine it nestled amongst other classic summer dishes – it’s a guaranteed hit!

And speaking of versatility, don’t be afraid to experiment with variations! Want to add a little extra crunch? Toss in some chopped water chestnuts or toasted pecans. Craving a bit of heat? A pinch of red pepper flakes will do the trick. For a vegetarian option, simply omit the bacon and add some smoked paprika for a similar smoky flavor. You could also add some shredded cheddar cheese for a cheesy twist, or even some hard-boiled eggs for added protein. The possibilities are endless!

Here are a few more ideas to get your creative juices flowing:

Serving Suggestions:

• Serve chilled as a side dish with grilled meats.
• Use as a filling for lettuce wraps for a light and refreshing lunch.
• Add to a charcuterie board for a pop of color and flavor.
• Pair with crusty bread for dipping.

Variations:

• Add chopped red onion for a sharper flavor.
• Substitute Greek yogurt for some of the mayonnaise for a tangier dressing.
• Include other vegetables like diced celery or carrots for added texture.
• Top with fresh herbs like dill or parsley for a burst of freshness.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed winner that’s sure to become a staple in your kitchen. So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed by the deliciousness of this Pea Salad with Bacon.

I can’t wait to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and how you made it your own. Happy cooking, and enjoy! I’m eager to see your culinary creations and hear how this recipe brightened your day. Don’t forget to rate the recipe once you’ve tried it! Your feedback helps others discover this delightful dish.