Imagine the perfect, lazy Sunday afternoon… for us, it’s when the sun is shining and the birds are chirping. Then we step outside into our backyard and take a deep breath of fresh air, feeling the warmth on our skin. We set the table with a colorful spread of grilled meats, fresh bread, and a big bowl of Sunday Pea Salad. As we take a bite of the salad, the array of flavors explodes in our mouths… the sweetness of the peas, the saltiness of the bacon, and the tanginess of the dressing. We savor the crunchiness of the onion and the creaminess of the mayonnaise. Mmm, there’s never been a more complementing combo. Sunday Pea Salad is the perfect addition to your slow and easy Sunday feast, bringing together the fresh flavors of the season into one delicious dish!
Ingredients
- 1/3 cup sour cream
- 1 tablespoon mayonnaise
- salt, to taste
- pepper, to taste
- 1 tablespoon white vinegar
- 4 cups frozen green peas, mostly thawed
- 8 slices bacon, cooked until crisp and chopped
- 1/2 small red onion, halved and very thinly sliced
- 6 ounces cheddar or American cheese, cut into small cubes
- 3 tablespoons fresh parsley, minced
Directions
Step 1 –In a bowl, mix the sour cream, the mayonnaise, the salt, the pepper, and the vinegar together.
Step 2 –In a large bowl, add the peas and stir in 2/3 of the dressing until the peas are coated.
Step 3 –Gently stir the bacon, the onion, the cheese, the parsley, and the remaining dressing into the pea mixture until it is combined and well-coated.
Step 4 –Taste and adjust the seasoning of the salad as needed.
Step 5 –Cover the bowl with plastic wrap and refrigerate until chilled through, about 2-4 hours.
Step 6 –Serve.
