Fresh sugar snap peas, crispy bacon, and sharp cheddar cheese in a creamy herb dressing. The perfect salad for spring!
After a few years of going without, I am so excited to plant a garden this spring. It won’t be large or fancy, but there’s something extremely satisfying about growing your own food.
Sugar snap peas will be among the veggies I plant since they’re one of my faves, and have been since I was little. As a child, I remember wandering into the garden while outside playing and snapping off a few peas for a little snack. Heck, I’ve done that as an adult. In fact, in year’s past few peas actually make it inside the house because we just eat them straight off the vine.
But not this year! Not only am I going to have a garden, but I’m determined to plant enough sugar snaps to make make my mom’s pea salad all summer long.
I probably haven’t had this salad in 20 years, but after only one bite I was transported back in time to my childhood kitchen.
I’m not sure if my Mom ever followed a recipe, but I do remember there were chopped sugar snaps, bacon, and cheese all covered with a creamy dressing. I kept this recipe as close to my memory as possible, adding a chopped shallot for a little punch and fresh herbs like basil, dill, and parsley to the mayo and sour cream dressing.
I’ve had similar salads made with just peas, but I love it so much more when the pod is still intact. The crispness and crunch really help take the salad to a whole new level.
How does the saying go? Mama knows best? Well, in this case that sentiment is spot on. This salad is exactly the fresh seasonal side dish to see us through all the potlucks and backyard barbecues through the end of summer.
Sugar Snap Pea and Bacon Salad
- 6 slices bacon
- 1/4 cup (60 grams) sour cream
- 2 tablespoons mayonnaise
- 1 heaping teaspoon chopped basil
- 1 heaping teaspoon chopped dill
- 1 heaping teaspoon chopped parsley
- Salt and pepper, to taste
- 1 lb (455 grams) sugar snap peas, chopped
- 6 oz (170 grams) sharp cheddar cheese, cubed
- 1 shallot, sliced
- Cook bacon on the stove top or on a sheet pan in a 375 degree F oven until crispy, about 10-15 minutes. Transfer to a paper towel-lined plate to drain. Chop.
- In a small bowl, whisk the sour cream, mayonnaise, basil, dill, parsley, and salt and pepper.
- In a large bowl, toss together the peas, cheddar cheese, shallot, and bacon. Add dressing and toss to coat.
- Chill in the fridge for 30 minutes and up to several hours before serving.
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Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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