Creamy Sugar Snap Pea and Bacon Salad
A perfect salad for spring! With sugar snap peas, crispy bacon, sharp cheddar cheese and an herb dressing.
Ingredients
- 6 slices bacon
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chopped basil (see Notes)
- 1 teaspoon chopped dill
- 1 teaspoon chopped parsley
- Salt and pepper , to taste
- 1 lb sugar snap peas , chopped
- 6 oz sharp cheddar cheese , cubed
- 1 shallot , diced
Instructions
- Cook bacon on the stove top or on a sheet pan in a 375°F oven until crispy, about 10-15 minutes. Transfer to a paper towel-lined plate to drain, then roughly 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 with the dressing until everything is evenly coated and distributed. Dump into your serving bowl, if different, and cover with plastic wrap.
- Chill in the fridge for 30 minutes and up to several hours before serving. I like to assemble this salad the day I plan to serve it, but it will keep in the fridge for several days.
Notes
- Fresh herbs: I like a very herby dressing. Feel free to reduce the amounts slightly if that's your preference. Fresh herbs will give you the best flavor, and I prefer to use all 3. If you don't have parsley, basil, or dill, simply leave out or double up with what you do have.
- To make ahead: This salad should be combined the day you plan to serve it, but all of the components can be prepped ahead: baking the bacon, chopping the cheese, prepping the peas, and making the dressing. Store separately in the fridge up to 3 days, assemble when ready.
Calories: 218kcal, Carbohydrates: 6g, Protein: 9g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 272mg, Potassium: 187mg, Fiber: 2g, Sugar: 3g, Vitamin A: 874IU, Vitamin C: 34mg, Calcium: 186mg, Iron: 1mg
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