What kind of peas are used in this salad?

I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together. Save yourself the headache of a clumped salad and thaw your peas first!

Do I need to cook the frozen peas for this salad?

No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.

How long does pea salad last in the refrigerator?

This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days.

Does the bacon in this pea salad need to be gluten free and nitrite free?

Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products. I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.

Can I use canned peas instead of frozen?

I don't recommend it. Canned peas are much softer and can turn mushy once mixed with the dressing. Frozen peas hold their shape and give the salad the best texture.

Can I freeze pea salad?

No. The mayonnaise and sour cream in the dressing do not freeze well, and the peas will turn mushy once thawed. This salad is best made a day or two ahead and kept in the refrigerator instead.

How far in advance can I make this pea salad?

You can make this salad up to a day ahead, which actually makes it taste even better since the dressing has more time to soak in. I do not recommend making it more than a day ahead, since the peas will start to release extra liquid the longer it sits.

Easy Pea Salad

Description

This creamy, tangy pea salad is a spring and potluck favorite that people ask for again and again. It's a gluten free side dish that comes together in minutes and actually tastes better the longer it chills, making it the perfect make ahead recipe for Easter, cookouts, and holiday gatherings.

Ingredients

Scale

1 - 32 ounce bag Frozen Peas, thawed
1 pound Bacon, cooked and crumbled
1 small White Onion, finely chopped
1 cup Cheddar Cheese, shredded
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 tsp. Sea Salt
1/2 tsp. Coarse Ground Black Pepper
2 tsp. White Vinegar

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Instructions

Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

Store the salad in and air tight container in the refrigerator until you are ready to serve it.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

I like to make this salad the day before so it's cold and ready to serve in the refrigerator.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Mixed
Cuisine: American