Ingredients:

  • 1 pound (450g) frozen petite peas, thawed or 1 pound fresh peas, shelled
  • 6 slices bacon, cooked until crispy and crumbled (approx. 85g)
  • 1/2 cup (50g) sharp cheddar cheese, cubed or shredded
  • 1/4 cup (25g) red onion, finely diced
  • 1/4 cup (15g) celery, finely diced
  • 1/2 cup (120ml) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) sour cream or Greek yogurt
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) granulated sugar or honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: 1 tablespoon (15ml) Dijon mustard

Instructions:

  1. Cook bacon in a frying pan until crispy. Drain excess grease on paper towels. Crumble and set aside.
  2. Dice the red onion and celery. Cube or shred the cheddar cheese.
  3. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, sugar (or honey), salt, pepper, and Dijon mustard (if using) until smooth.
  4. In a large bowl, combine the thawed (or fresh) peas, crumbled bacon, cheddar cheese, red onion, and celery.
  5. Pour the dressing over the salad ingredients and gently toss to coat evenly.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.