Sugar Snap Pea and Bacon Salad
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
Ingredients
- 6 slices bacon
- 1/4 cup sour cream (60 grams)
- 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 sugar snap peas , chopped (455 grams)
- 6 oz sharp cheddar cheese , cubed (170 grams)
- 1 shallot , sliced
Instructions
- 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.
Tools for this recipe
Oh I think I’m going to have a garden this year, too. As sad as I am that my dog died, she always tore up the yard so a garden was impossible. So this Summer I may be able to finally keep some things alive. Fresh peas and green beans are always a favorite of mine to grow, too. This salad looks delicious. Cheers!
The sugar snap peas in my garden are producing right now and this salad would be the perfect use for them! I’ve never had a salad like this and that needs to change quick!
Oooh my so much goodness in this salad! My hubby would even approve! 🙂
What a delicious looking salad. As soon as snap peas come into my radar, I am making this–without the bacon, of course! 😉
Oh! I DO love a good pea salad… I’m planning my garden right now as well. We’re total urban dwellers but about 2 years ago we ended up with a community garden right around the corner from us. Game Changer.
I doubled my snap pea plans for this year too!
I love this so much. I, too, am hoping to grow sugar snap peas this summer. You can bet I’ll be making this!!
Ahhh I love this salad!! It is packed with so much deliciousness and beautiful colors! Pinned for later 🙂
Love this idea for a snap pea salad. I never know what to do with them besides to serve them with dip!!
This looks SO good!! I love the chunks of cheese in there! I haven’t had a garden in so long and I really miss it. It’s so nice to see your vegetables grow and then get to eat them! Good luck!
I made this salad today for lunch, fresh and delicious!!
That is so smart! I love the idea of having them ready to go for lunch or as a part of a meal.
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i would leave out the dill for this Sugar Pea and Bacon Salad. I don’t think it adds anything to the flavor and to me and my family it just didn’t taste right.it was too over powering, I will make the salad again without the dill and see if we like it better.