Pea salad is a quintessence of spring and summer with its smooth texture and taste and with its red onions and cheese. Speak to a simple recipe! If you can put it together, you can make it, which means that this pea salad is finished in minutes to free you up for summer fun. This traditional salad is a favorite in the Midwestern and Southern areas. You ‘re not going to go to a potluck and not have that on the menu! Even as a kid, I craved pea salad. There is something so tempting about the slightly sweet and savory combination that I just can’t get enough of.
Both ingredients are excellent separately but together they make a great side dish complimenting all of your upcoming meals. This cold dish is great to be eaten with fried chicken, barbecue, grilled meats, or even a main meal (which is what I do) in a bowl. One of the only vegetables I like to eat his peas. The creamy pea salad is a potluck favorite, even if you don’t like peas. Lately, I’ve been doing some classics here on the blog. One with whom I have grown up, and who is always at a potluck or family party. One of them is this rich pea salad. It’s a favorite from the south and very popular. And packed with bacon, it enhances it even more!
Ingredients:
1 large bag of frozen peas, thawed and drained
6 strips bacon, cooked and cut into small pieces
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced red onion
1 cup real mayonnaise
salt and pepper
Directions:
Combine peas, bacon, onions, cheese, and mayonnaise in a large mixing bowl and blend well.
Season and blend well with salt and pepper.
Cold 4 or overnight. Hot. Until serving, combine well.
At least chill for 4 hours before serving and keep cool.
Ingredients
- 1 large bag of frozen peas, thawed and drained
- 6 strips bacon, cooked and cut into small pieces
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced red onion
- 1 cup real mayonnaise
- salt and pepper
Instructions
Combine peas, bacon, onions, cheese, and mayonnaise in a large mixing bowl and blend well.
Season and blend well with salt and pepper.
Cold 4 or overnight. Hot. Until serving, combine well.
At least chill for 4 hours before serving and keep cool.
