Setting a beautiful table is a wonderful way to help celebrate the holiday. Let Easter Pea Salad help decorate in a soft, rustic, and tasty way. Lightened with a homemade vinaigrette, sweet peas mingle with hearty red cabbage, crunchy radishes, crisp green onions, savory bacon, and tangy feta cheese to really catch the eye and captivate the taste buds. Full of flavor and zest, Easter Pea Salad is a wonderful addition to your Easter meal masterpiece.

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  • 4 cups peas (thawed, if frozen)
  • 1/4 small red cabbage, thinly sliced
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 4 strips bacon, cut into 1-inch pieces
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon crushed red pepper flakes
  • freshly ground black pepper, to taste
  • 1/2 cup feta, crumbled
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Step 1 –In a large bowl, add the peas, the cabbage, the radishes, the green onions, the parsley, and 1/2 teaspoon of the salt and toss to combine.

Step 2 –In a large skillet over medium heat, add the bacon and cook until crispy, about 10 minutes.

Step 3 –Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate, reserving the drippings in the skillet.

Step 4 –In the same skillet with the reserved drippings, add the shallots and the garlic and cook until the shallots are soft, about 5 minutes.

Step 5 –Add the vinegar, the mustard, the red pepper flakes, the extra salt, and the pepper to the shallot mixture and whisk to combine.

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Step 6 –Pour the warm dressing over the pea mixture.

Step 7 –Serve topped with the cooked bacon and the feta.