• Melinda O'Malley Keckler

Creamy Pea Salad

Updated: May 28

Sweet little peas mix perfectly with extra sharp cheddar cheese, celery and red onions. This recipe has it all, texture, crunch, sweet and savory flavor and oh yes, there's crispy bacon in there too. I could eat this all day. Just mix in the creamy sauce, and voila - you've prepared a family favorite side dish in minutes.

Check out these ingredients, the perfect combo of sweet and savory.

Creamy Pea Salad

By Melinda O'Malley Keckler, CrinkledCookbook.com

1 28 ounce bag frozen peas, thawed

1 1/2 cup celery, finely chopped (about four stalks)

1/4 cup red onion, finely chopped

1 cup bacon, cooked and crumbled

1 cup extra sharp cheddar cheese, shredded

1 cup non-fat Greek yogurt

3/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon sugar

salt and pepper, to your liking

In a large bowl combine the first five ingredients. In another small bowl, combine yogurt, mayonnaise, vinegar, sugar, salt and pepper to create the sauce. Add the sauce to the peas and other ingredients and stir until combined. Refrigerate for at least an hour before serving.

Serves 4-6

This side dish always looks great on the dinner table.

This is a recipe I've been tinkering with over the years, but have now settled on this combination of ingredients. It makes a big bowl of salad, but doubling the recipe might be a good call since it goes so fast.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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