soups salad + sides, snacks + h'ordeuvres

pea salad

If you must eat your peas, this is the best (and most summery!) way to do it. The trick is using frozen peas that have just thawed. They’re crunchy and bright and each one bursts like a pop of sunshine on your tastebuds. 

As a side note, this salad brings back endless memories of church potlucks. Remember church potlucks? What a smorgasbord of buttery –albeit, sometimes strange– comfort foods. But pea salad was one of my faves. However, this time we’re taking out the mushy element and replace it with loads of flavor from greasy bacon, sharp cheddar, and zestful dressing. 

We made it with a few homemade toasted pita chips. Ya know, sometimes you want salad to feel more like a snack… so add in a few crunchy side players. 

Make it. Chill it. And serve it up all weekend long. 


serves 6-8

adapted from The Pioneer Woman


4 c frozen peas, almost fully thawed

1 small red onion, thinly sliced

16 oz sharp cheddar cheese, cubed

1 c bacon, cooked + crumbled

1 c fresh parsley, chopped

1/2 c sour cream

1/3 c mayonnaise

1 Tbl distilled vinegar

1 Tbl lemon zest

salt, pepper, + red pepper flakes

1 tsp paprika

pinch cayenne pepper


 In a large bowl, allow peas to sit at room temperature until almost thawed.

Meanwhile, prep the mix-ins: onion, cheese, and parsley. 

Add mix-ins to the peas and then add the bacon. 

In a small bowl combine sour cream, mayonnaise, vinegar, lemon zest, salt, pepper, + red pepper flakes. Mix. It was a last minute decision, but paprika + cayenne pepper was a smart move… gives a good kick to the dressing. 

In spoonfuls, add a dollop of the dressing to the pea mixture one at a time. Mix throughly and add more dressing until you achieve your ideal creaminess. (That’s what she… umm…) Place in the fridge to keep cold and crisp. 

SIDE SNACK! While the salad is settling into its dressing in the fridge, make a few pita chips if you want. Tortilla shells brushed with a dash of olive oil, a couple cranks of pepper, and just a small sprinkle of shredded cheese. Yep, more cheese! Bake on broil for a  minute until golden, and slice up. 

This is salad, so you can grab a big ol’ spoon and go at it. OR (and we highly suggest this) you can pretend it’s a bruschetta dip and use your pita chips. It’s messy and you won’t look cute eating it, but –holy peas!– its delicious.