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Creamy Pea Salad With Ranch Dressing Recipe

Creamy Pea Salad With Ranch Dressing

A chilled, creamy salad made with thawed green peas, bacon, cheddar cheese, red onion, and ranch-seasoned dressing. It is simple to assemble and especially delicious after resting in the refrigerator.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 pound (16 ounces) Frozen green peas, thawed and thoroughly drained
  • 6 slices, about 1/2 cup Bacon, cooked crisp, cooled, and crumbled
  • 1/2 cup Sharp cheddar cheese, cut into small cubes or shredded
  • 1/4 cup Red onion, finely chopped
Ranch Dressing
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 tablespoon Dry ranch dressing and seasoning mix
  • 1/4 teaspoon Black pepper
Garnish
  • 1 tablespoon, optional Fresh parsley or chives, chopped

Method
 

Step-by-Step
  1. Cook the bacon until crisp, which usually takes 8-12 minutes depending on the cooking method. Transfer it to paper towels to drain, let it cool, and crumble it into bite-sized pieces.
  2. Thaw the frozen peas in the refrigerator or under cool running water. Drain them very well and pat them dry; do not boil the peas, because cooked peas can become soft and watery.
  3. Whisk the mayonnaise, sour cream, dry ranch seasoning, and black pepper together in a small bowl until smooth and evenly combined.
  4. Place the drained peas, crumbled bacon, cheddar cheese, and finely chopped red onion in a large mixing bowl. Add the ranch dressing mixture and fold gently until all the ingredients are evenly coated.
  5. Cover the bowl and refrigerate the salad for at least 1 hour. Stir gently before serving and finish with chopped parsley or chives, if desired.

Notes

For the crispest bacon, stir it in shortly before serving. Keep the salad refrigerated, and drain the peas thoroughly so excess water does not thin the dressing.