This Bacon Ranch Pea Salad will be your new favorite side dish to take with you to a picnic, a potluck, a bbq, or eat all alone. It is just so good. I can’t resist stealing bites when I make it ahead for a party. Over the years, I’ve created a good handful of salad recipes, and this one will ever take the title for my favorite salad.
The trickiest part of putting dinner on the table is often the vegetables. You have some fantastic main dish lined up, and you know at the last minute that you need a vegetable to go with it. At times like this, the best thing to do is grab a bag of frozen peas that go with pretty much everything. Try this recipe for Bacon Ranch Pea Salad, and enjoy it with your loved ones.
Prep: 10 mins | Cook: 10mins | Additional: 30 mins | Total: 50 mins | Servings: 4 | Yield: 4 servings
(4) slices bacon
1 (16 oz) package frozen green peas
⅓ cup chopped onions
½ cup Ranch dressing
½ cup shredded Cheddar cheese
Put bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Let a pot with water boil. Then boil the peas a minute, until just tender, and drain. Then cool peas under cold running water.
In a bowl, add and toss bacon, peas, onion, Ranch dressing, and Cheddar cheese, and then refrigerate it for 30 minutes or until chilled before serving.
In my view, this Bacon Ranch Pea Salad is best within a few hours of making it. Some of the people I know do make this, however, and their families prefer it the next day. It will take up some of the moisture and flavors if you do it the day before. But if you’re preparing it ahead, before serving, you’ll want to add extra sour cream, mayo, or ranch dressing. It is just about personal choice because both are nice ways.
Per Serving: 359.2 calories; fat 25.6g 39% DV; cholesterol 36.4mg 12% DV; sodium 740.7mg 30% DV; protein 14.1g 28% DV; carbohydrates 18.3g 6% DV.