Bacon Pea Salad Recipe

Peas: Thawed frozen peas provide a sweet and tender base for the salad.

Bacon: Cooked until crispy and crumbled, adding a savory and crunchy element.

Cheddar cheese: Shredded to bring a rich and creamy texture to the mix.

Red onion: Diced to add a sharp and tangy flavor.

Mayonnaise: Forms the creamy base of the dressing.

Apple cider vinegar: Adds a tangy kick to the dressing.

Sugar: Balances the tanginess of the vinegar with a touch of sweetness.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a bit of heat and depth to the seasoning.

When preparing the bacon, cook it slowly over medium heat to render out the fat and achieve a perfectly crispy texture. This method ensures the bacon is evenly cooked and crumbles easily, adding a delightful crunch to your pea salad.

• thawed frozen peas - Substitute with fresh peas: Fresh peas can provide a more vibrant flavor and texture compared to frozen peas.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and can provide a similar smoky flavor with less fat.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and can be a good alternative for those who prefer a less sharp taste.

• diced red onion - Substitute with diced green onions: Green onions offer a milder, slightly sweeter flavor compared to red onions.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides creaminess with added protein and less fat.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tangy flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and can provide a more complex flavor profile.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add more depth of flavor and reduce the need for additional salt.

• To keep your bacon pea salad fresh, store it in an airtight container. This will help maintain its crispness and flavor.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Mix it with the pea mixture just before serving to keep the ingredients from becoming soggy.
• For freezing, it's best to avoid freezing the entire salad. The mayonnaise in the dressing can separate and become watery when thawed.
• Instead, you can freeze the peas and bacon separately. Cooked and crumbled bacon can be frozen in a resealable plastic bag for up to 1 month.
• Thaw the frozen peas and bacon in the refrigerator overnight before assembling the salad.
• When ready to serve, mix the thawed ingredients with fresh cheddar cheese, red onion, and the freshly prepared dressing.
• Always give the salad a good stir before serving to ensure the dressing is evenly distributed and the flavors are well combined.

• Place the bacon pea salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to allow steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• For a stovetop method, transfer the salad to a non-stick skillet. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the texture of the peas and bacon.

• If you prefer using an oven, preheat it to 300°F (150°C). Spread the bacon pea salad evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through.

• For a quick and easy method, use a double boiler. Place the salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the salad is warmed through. This gentle heating method helps retain the salad's moisture and flavor.

• If you have an air fryer, preheat it to 300°F (150°C). Place the bacon pea salad in an air fryer-safe dish and heat for 5-7 minutes, shaking the basket halfway through to ensure even warming.

• Skillet: Used to cook the bacon until crispy.

• Paper towels: Used to drain the cooked bacon and remove excess grease.

• Large mixing bowl: Used to combine the peas, bacon, cheddar cheese, and red onion.

• Small bowl: Used to whisk together the mayonnaise, apple cider vinegar, and sugar for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Measuring cups: Used to measure out the peas, mayonnaise, and cheddar cheese.

• Measuring spoons: Used to measure the apple cider vinegar and sugar.

• Knife: Used to dice the red onion.

• Cutting board: Used as a surface to dice the red onion.

• Refrigerator: Used to chill the salad for at least 1 hour before serving.

Cook bacon in advance: Prepare and crumble bacon ahead of time, storing it in the fridge until needed.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to save time on grating.

Pre-diced onions: Buy pre-diced red onions or dice them in bulk and store in the fridge.

Thaw peas quickly: Thaw frozen peas by running them under cold water for a few minutes.

Make dressing ahead: Whisk together the mayonnaise, apple cider vinegar, and sugar and store in the fridge until ready to use.