Cold Pea Salad
This Green Pea Salad is an elevated version of the classic Midwestern dish, with subtle tricks that update it, including lemon zest, fresh herbs, and a technique that makes it extra creamy.
Ingredients
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon granulated sugar
- 2 teaspoons cider vinegar
- ½ teaspoon grated lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 slices oven bacon crumbled
- 1 large shallot thinly sliced
- 6 ounces sharp cheddar cheese cut into small cubes
- 4 cups frozen peas thawed
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
Instructions
- In large bowl, whisk together mayonnaise, sour cream, sugar, vinegar, lemon zest, salt and pepper.
- Transfer half of mayonnaise mixture to small covered container and refrigerate.
- Add bacon, shallot, cheese and peas to remaining mayonnaise mixture in bowl and toss until well combined. Cover and transfer to refrigerator for 2 hours or up to overnight.
- Just before serving, add chives, parsley and reserved mayonnaise mixture to bowl with peas and toss until well combined.
Notes
- Spring pea salad can be kept in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving to refresh the dressing.
Calories: 324kcal, Carbohydrates: 14g, Protein: 12g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 44mg, Sodium: 424mg, Potassium: 268mg, Fiber: 4g, Sugar: 6g, Vitamin A: 944IU, Vitamin C: 31mg, Calcium: 181mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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