The first time I tried this Pea Salad with Cashews and Bacon, I was a little apprehensive. Peas as the main ingredient in a salad just seemed a little strange to me, but I loved it!
I think of it as a springtime dish, and often serve it with our Easter meal. For me, the hardest part is not eating all of the bacon before I finish. I don’t always use all of the sour cream/mayonnaise mixture, so I recommend adding it gradually rather than all at once. And of course, extra bacon is always a good idea!
I like to add the bacon and cashews just before serving so they don’t get soggy. For the same reason, this doesn’t make for great leftovers, but you probably won’t have any! This salad is perfect for potlucks, neighborhood gatherings and backyard barbecues. And once people try it, expect plenty of requests for the recipe.
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Pea Salad with Cashews and Bacon
Peas, celery, cashews and crispy bacon come together in a creamy dressing to create this fresh Spring salad!
Ingredients
- 1 (16 oz.) package peas, thawed
- 8 slices bacon, cooked and crumbled
- 1/2 cup celery, sliced
- 2 green onions, sliced
- 1/2 cup chopped cashews
- 1/3 cup sour cream
- 1/3 cup mayonnaise
Instructions
- In a large bowl, combine peas, bacon, celery, green onions and cashews.
- Mix together sour cream and mayonnaise and add to other ingredients.
- Stir until well combined. Chill until serving.
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Chickpea Edamame Salad with Avocado Ginger Dressing
Spring Orzo with Lemon Parsley and Peas
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Who Dished It Up First: My mom used to make this recipe. I believe she found it in a cookbook put out by the women’s organization of our local church congregation.
I love pea salad and yours is quite different than the one I make. I like the addition of cashews and bacon.