Classic Pea Salad with Bacon and Cheese (No Mayo)
Say goodbye to heavy, overly-mayo-laden recipes, and say hello to this bright, light, and flavor-packed Classic Pea Salad. This isn’t your grandmother’s creamy classic (although we love hers too!); this version uses a light, tangy sour cream-based dressing that makes every spoonful feel fresh and wonderful. It’s the simple, cold side dish that perfectly complements any grilled chicken or baked fish.
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The star of this show is the sweet crunch of frozen peas, blended with salty, crispy bacon and sharp cheddar cheese, all tied together with a zesty dressing. If you’ve been searching for a fantastic Pea Salad without Mayo, you’ve found your recipe. It comes together in minutes and just needs a little chill time to let the flavors marry. It’s truly an absolute must-have for any gathering.
The first time I made this for a family potluck I was hesitant about not using mayonnaise, but everyone kept asking, “What is in this dressing, it’s sooooo good!”. The bowl was scraped clean before the main course was served! The Bacon and Cheese Pea Salad has been a requested staple ever since.
What makes this Pea salad healthy?
Compared to many traditional versions that rely heavily on mayonnaise, this recipe opts for a lighter dressing using sour cream and apple cider vinegar. This swap naturally cuts down on some of the heavier fats. Plus, you get the goodness of peas, which contribute fiber and vitamins, making this a surprisingly Healthy Pea Salad with Bacon and Cheese option for your table.
RELATED: Try this Spring Asparagus and Goat Cheese Salad – a bright and cheerful mix of tender, crisp asparagus, creamy goat cheese, and fresh salad greens paired with a tangy vinaigrette. It’s a dish that makes any meal feel extra special, whether you’re hosting an Easter dinner or a sunny lunch with friends.
Ingredients you’ll need
You only need a few simple items for this delicious dish:
- 4 cups frozen peas, thawed: The foundation of the salad. Thaw them gently so they keep their pleasant crunch.
- 8 slices bacon, cooked and crumbled: Provides that irresistible salty, smoky flavor. Be sure it’s nice and crispy!
- 1 cup shredded cheddar cheese: A mild, familiar cheese that adds a delightful sharpness and texture.
- 1/3 cup red onion, finely diced: Gives a little zing and a pop of color. Mince it finely so the flavor is distributed evenly.
- 3/4 cup sour cream: The base for our lighter, tangy dressing.
- 1 tablespoon apple cider vinegar: Adds the tartness that cuts through the richness of the cheese and bacon.
- 1 teaspoon sugar: Just a little bit to balance the sour cream and vinegar.
- Salt and black pepper, to taste: The final seasoning to make all the flavors sing.
Why you’ll love this salad
You will adore this recipe for its speed, simplicity, and amazing taste. It takes just 15 minutes of prep work! The bright green of the peas, the orange of the cheese, and the crimson flecks of bacon and onion make it a lovely centerpiece. It’s the ideal side for a summer barbecue or a light spring lunch when you want something flavorful and cold.
PRO TIP
Always pat the peas dry with a clean paper towel after thawing before adding them to your salad. Excess moisture can make your dressing watery.
How to make Classic Pea Salad without Mayo
- Combine the salad base: In a large bowl, mix the thawed peas, crumbled bacon, shredded cheddar cheese, and finely diced red onion.
- Make the dressing: In a separate bowl, whisk the sour cream, apple cider vinegar, sugar, salt, and pepper together until the mixture is smooth.
- Dress the salad: Pour the dressing over the pea mixture. Gently stir until all the ingredients are evenly coated in the creamy dressing.
- Chill: Cover the bowl and place it in the refrigerator for a minimum of 30 minutes. This chilling time is very important for the flavors to fully develop.
- Serve: Stir the salad one last time before serving. Taste it and adjust the salt or pepper if you think it needs a bit more seasoning.
Make this No Mayo Pea Salad recipe, then check out my Carrot Raisin Salad with Apples, and more of my Spring salad recipe ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
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How do I thaw frozen Peas so that they keep their crunch?
To thaw frozen peas quickly while ensuring they keep a pleasant, crisp crunch for your salad, you can use a few gentle methods:
1. Rinse with Cold Water: Place the frozen peas in a fine-mesh strainer. Run cool or cold water over them for a minute or two until they are thawed. Make sure the water is not warm, as heat can soften the peas.
2. Soak in Cold Water (the best method): Place the frozen peas in a bowl of cold water for 5 to 10 minutes. This is generally the preferred method, as the ice-cold water will thaw the peas without beginning to cook them, which helps them retain their bright color and texture.
3. Thaw at Room Temperature (If you have time): Simply spread the peas on a clean towel or paper towel-lined plate for about 15–30 minutes. This slow, gradual thaw is gentle on their texture. -
What can I use instead of Cheddar Cheese?
Cubed Colby Jack or Monterey Jack cheese works well, giving a milder flavor.
This creamy Pea Salad without Mayo is a tasty, healthy, and fun spring salad recipe that is the perfect side dish or appetizer for your next meal. Enjoy the fantastic combination of sweet, salty, and tangy flavors!
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No Mayo Pea Salad with Bacon and Cheddar Recipe
Ingredients
For the Pea Salad:
- 4 cups frozen peas (thawed)
- 8 slices bacon (cooked and crumbled)
- 1 cup shredded cheddar cheese
- 1/3 cup red onion (finely diced)
For the Dressing:
- 3/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper (to taste)
Instructions
- In a large bowl, combine the peas, bacon, cheddar cheese, and red onion.4 cups frozen peas, 8 slices bacon, 1 cup shredded cheddar cheese, 1/3 cup red onion
- In a separate bowl, whisk together the sour cream, apple cider vinegar, sugar, salt, and pepper until smooth.3/4 cup sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, Salt and black pepper
- Add the dressing to the pea mixture and gently stir until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving and adjust seasoning as needed.
