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Cheesy Pea Salad

PorkDiner-StylePotluck

Time: 15 minutes

Yield: 12 servings

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About

Uncomplicated, friendly, and full of great flavor... you'll know in an instant that this is a dinner side winner! Cheesy Pea Salad loves to join in the mealtime fun and is willing to share the table with just about any main attraction. When sweet peas, succulent bacon, spicy red onions, and sharp cheddar cheese come together in a tangy, creamy sauce, all of those flavors become even greater than the sum of its parts! Uncomplicated yet divine, Cheesy Pea Salad is a delight guaranteed to lighten your culinary fare and your spirits!

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Ingredients

  • 1/3 cup sour cream
  • 1 tablespoon mayonnaise
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon white vinegar
  • 4 cups frozen green peas, almost completely thawed
  • 8 slices bacon, cooked until crisp and chopped
  • 1/2 small red onion, halved and very thinly sliced
  • 6 ounces cheddar or American cheese, cut into small cubes
  • 3 tablespoons fresh parsley, minced, plus more, to taste, for garnish

Directions

Step 1 -In a medium bowl, add the sour cream, the mayonnaise, the salt, the black pepper, and the vinegar and mix to combine.

Step 2 -Taste the dressing mixture for seasoning and add more of the salt and the pepper as needed.

Step 3 -In a large bowl, add the almost thawed peas and about 2/3 of the dressing mixture and stir until coated.

Step 4 -Add the bacon, the red onion, the cheddar cheese, and 3 tablespoons of the parsley to the pea mixture and gently stir until well-combined.

Step 5 -Taste the pea mixture and season it with the salt and the pepper as needed.

Step 6 -Tightly cover the pea salad with plastic wrap.

Step 7 -Chill the pea salad in the refrigerator until the flavors meld together, about 2-4 hours.

Step 8 -Cover the remaining dressing mixture and chill it until ready to serve.

Step 9 -Transfer the pea salad and the remaining dressing mixture from the refrigerator and add the dressing to the salad, stirring to combine.

Step 10 -Serve garnished with the extra parsley.

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