PEA SALAD WITH CASHEWS AND BACON — Peas, celery, cashews and crispy bacon come together in a creamy dressing to create this fresh Spring salad!
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 don’t always use all of the sour cream/mayonnaise mixture, so I recommend adding it gradually rather than all at once.
The recipe calls for thawed frozen peas, but if you happen to have any abundance of fresh peas (and the time to shell them all), that would be amazing!
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.
And if you’re thinking pea salad just sounds (or looks) weird, so did I. But you’re just going to have to trust me on this. This pea salad is fantastic!
Be sure to save this recipe for Pea Salad with Cashews and Bacon to your favorite Pinterest board for later.
EQUIPMENT YOU’LL NEED TO MAKE THIS RECIPE:
Check out more of my essential kitchen tools.
- 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
- 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.
- Serving Size: 6
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
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.