Time 15m Number Of Ingredients 9 Steps:
In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar. Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.
Time 10m Yield 6 servings. Number Of Ingredients 7 Steps:
Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.
Time 50m Yield 8 Number Of Ingredients 9 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease. Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth. Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
Time 25m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks. For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside. Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside. Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.
Time 10m Yield 6 servings Number Of Ingredients 12 Steps:
Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.
More about “bacon pea salad recipes”
Time 10m Yield 4 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the first six ingredients; mix well. Add peas; toss to coat. Refrigerate for at least 1 hour before serving.
