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!