Ingredients:

  • 1 lb frozen sweet peas, thawed and patted dry
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, cut into 1/4-inch cubes
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley or dill, finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook the thick-cut bacon in a skillet over medium heat until crispy and golden brown. Drain on paper towels and crumble once cooled.
  2. Ensure frozen peas are fully thawed and patted dry with paper towels to prevent the dressing from becoming watery.
  3. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, and smoked paprika until silky smooth.
  4. In a large mixing bowl, combine the dried peas, cubed cheddar cheese, diced red onion, and half of the crumbled bacon.
  5. Pour the dressing over the salad ingredients and fold gently with a spatula to coat evenly without mashing the peas.
  6. For best flavor development, chill the salad in the refrigerator for at least 1 hour before serving.
  7. Top with the remaining crispy bacon and fresh herbs just before serving to maintain texture contrast.