I just adore this fresh take on the classic pea salad! I opted for turkey bacon instead of the regular bacon, and instead of normal sour cream I used sour cream with chives. For the cubed cheese I substituted applewood smoked cheddar to add some interesting flavor. Enjoy!
I got this recipe from The Better Homes and Gardens Cookbook 15th Ed., just like my mom used to use 🙂
PREP: 20 MINUTES
CHILL: 4 TO 24 HOURS
MAKES: 6 TO 8 SIDE DISH SERVINGS
1 16-OUNCE PACKAGE FROZEN PEAS
4 OUNCES CHEDDAR CHEESE CUT INTO 1/2 -INCH CUBES
1/2 CUP CHOPPED CELERY
1/2 CUP MAYONNAISE
1/2 CUP DAIRY SOUR CREAM
1 SMALL RED ONION FINELY CHOPPED
1 TEASPOON SNIPPED FRESH DILL OR 1/4 TEASPOON DRIED DILLWEED (OPTIONAL)
1/4 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
2 SLICES BACON CRISP-COOKED; DRAINED; AND CRUMBLED.
Place the peas in a colander and run under cold water just until thawed but still cold: drain well.
In a medium bowl stir together peas, cheese, and celery. In a small bowl stir together mayonnaise, sour cream, onion, dill (if desired), salt, and pepper; Add to pea mixture. Stir to combine.
Cover and chill for 4 to 24 hours.
Just before serving top with bacon.