IngredientsThe Salad Base:1 lb (500g) frozen sweet peas (thawed and patted completely dry).6 oz (150g) bacon strips (beef, turkey, or pork), cooked until crispy and crumbled.1 ½ cups (150g) sharp cheddar cheese, shredded.½ cup red onion, finely diced.2 hard-boiled eggs (optional, sliced for serving).The Rich & Creamy Dressing:½ cup mayonnaise.½ cup sour cream (or plain Greek yogurt for a lighter twist).1 tsp sugar (to balance the flavors and highlight the sweetness of the peas).1 tbsp apple cider vinegar (or fresh lemon juice).½ tsp garlic powder.Salt and freshly cracked black pepper to taste.Step-by-Step InstructionsStep 1: Prep Your Crispy ComponentsIn a skillet over medium heat, fry the bacon strips until they are deeply golden and perfectly crispy. Transfer them to a paper towel-lined plate to drain excess oil, then crumble them into small bits.Ensure your thawed peas are completely dry. Pro Tip: Pat them down thoroughly with a paper towel. Any lingering moisture will water down your beautiful creamy dressing!Step 2: Whisk the DressingIn a small mixing bowl, combine the mayonnaise, sour cream, sugar, and apple cider vinegar.Add the garlic powder, salt, and black pepper. Whisk everything together until the dressing is completely smooth and velvety.Step 3: Toss and ChillIn a large salad bowl, combine the dried sweet peas, diced red onion, and shredded cheddar cheese.Add about half of your crumbled crispy bacon to the bowl (save the rest for an irresistible topping).Pour the creamy dressing over the ingredients. Using a spatula, gently fold everything together until every single pea is beautifully coated and the colors look vibrant.Transfer the salad to your serving bowl or a clear container. Top with the remaining crispy bacon and an extra sprinkle of cheddar cheese.
