If there is one dish that consistently gets requested at Midwestern church potlucks, summer barbecues, and holiday dinners, it is the legendary Bacon Pea Salad. It is a masterclass in the culinary art of contrast: the sweet pop of bright green peas, the smoky, salty crunch of bacon, the sharp bite of cheddar cheese, and the cool, tangy creaminess of the dressing. It sounds like a simple side dish, but it has a cult-like following for a reason. It is incredibly addictive, requires almost zero actual "cooking," and uses the ultimate freezer shortcut.

4 cups frozen sweet peas, thawed (Do not use canned peas! See the science below.)
½ lb thick-cut bacon, cooked until very crispy and crumbled (About 8-10 slices. You can also use the high-quality refrigerated real bacon bits to save time!)
1 cup sharp cheddar cheese, cut into small ¼-inch cubes (Cubed cheese provides a much better texture and flavor burst than pre-shredded!)
½ cup red onion, very finely diced
½ cup pecans, chopped and toasted (The buttery crunch of toasted pecans pairs beautifully with the smoky bacon!)
The Creamy, Tangy Dressing

½ cup full-fat mayonnaise (Do not use low-fat or Miracle Whip; the fat is essential for the rich mouthfeel.)½ cup full-fat sour cream (This adds a beautiful tang that cuts through the richness of the mayo and bacon.)1 tsp sugar (Just a pinch to enhance the natural sweetness of the peas.)Pantry staples: ½ tsp kosher salt and ½ tsp freshly cracked black pepper.💡 Pro Tips & The Science of the "Non-Watery" Salad:The Science of the Thaw:

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