This bacon pea salad will convert even the pea-haters

Matt Jenner

Contributing Writer

Looking for a side dish that's guaranteed to hit every taste bud? You've gotta try this chilled bacon green pea salad! Cool and crunchy, this dish is filled with crisp vegetables, a little honey for sweetness, and salty, smoky bacon. Mayonnaise brings the whole salad together for an unforgettable bite at any picnic or family gathering ⁠— it's truly a summertime delight.

Unlike most salads, this side dish isn't exactly low-calorie. However, it's still completely low-carb and gluten-free. The mixture of sweet green peas, crunchy celery and onions mingles with the tangy dressing, while cheddar cheese provides a creamy bite that both kids and adults will love.

Cooktop Cove

Bacon green pea salad

10 mins

50 mins

1 1/4 pound -- one package -- green peas, fresh or frozen and thawed

4 slices uncooked bacon

2 stalks celery, chopped

1/3 cup chopped yellow onion

1 tablespoon honey

1/2 cup cubed cheddar cheese

3/4 cup mayonnaise

1 tablespoon white sugar

Kosher salt and freshly ground black pepper

In a large skillet, place the raw bacon over medium-high heat. Turn occasionally until the bacon is crispy and golden brown, about 10 minutes.

Remove the bacon from the skillet, drain it on a paper towel, crumble it, and set it aside. Reserve 1 tablespoon of the bacon grease.

In a small mixing bowl, whisk together the mayonnaise, honey, salt, pepper, sugar, and reserved bacon grease. Combine until the dressing is smooth, and season it to taste.

In a separate large mixing bowl, mix together the peas, bacon, celery, cheddar cheese, and diced onion.

Drizzle the dressing over the pea mixture; toss to coat it evenly. Place the mixture in refrigerator until it's fully chilled and the flavors have blended together, at least 30 minutes.

Remove the mixture from the fridge and place it in a serving bowl. Garnish with fresh chopped parsley (optional), and serve it chilled.

Pro-tip: If you want a low-cal version of this dish, substitute low-fat mayo and use half the bacon.

Pro-tip: Like any salad with mayo-based dressing, keep refrigerated for best results!

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