Peas, celery, salty cashews and crispy bacon come together in a creamy dressing to create this fresh spring salad!
The first time I tried this Pea Salad with Cashews and Bacon, I was a little apprehensive. Peas as the main ingredient in a salad just seemed a little strange to me, but I loved it!
I think of it as a springtime dish, and often serve it with our Easter meal.
For me, the hardest part is not eating all of the bacon before I finish. And of course, extra bacon is always a good idea!
I don’t always use all of the sour cream/mayonnaise mixture, so I recommend adding it gradually rather than all at once.
The recipe calls for thawed frozen peas, but if you happen to have any abundance of fresh peas (and the time to shell them all), that would be amazing!
I like to add the bacon and cashews just before serving so they don’t get soggy.
For the same reason, this salad doesn’t make for great leftovers, but you probably won’t have any!
This salad is perfect for potlucks, neighborhood gatherings and backyard barbecues. And once people try it, expect plenty of requests for the recipe.
And if you’re thinking pea salad just sounds (or looks) weird, so did I. But you’re just going to have to trust me on this.
This Pea Salad with Cashews and bacon is a fresh and fantastic addition to your spring menu!
What should I serve with pea salad with cashews and bacon?
This salad is the perfect accompaniment to a spring time holiday dinner, like Easter, or a Mother’s Day Brunch. And it’s always a hit at a Memorial Day potluck or barbecue.
These are some of our favorite main courses to serve with this refreshing pea salad.
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what do I need to make this recipe?
- Frozen peas – thawed
- Bacon – cooked very crisp
- Produce: celery, onions
- Cashews – I like to use roasted and salted cashews
- Sour cream – low-fat or light is okay
- Mayonnaise – low-fat or light is okay
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Pea Salad with Cashews and Bacon
Ingredients
- 1 16 oz. package peas, thawed
- 8 slices bacon cooked and crumbled
- 1/2 cup celery sliced
- 2 green onions sliced
- 1/2 cup chopped cashews
- 1/3 cup sour cream
- 1/3 cup mayonnaise
Instructions
- In a large bowl, combine 1 16 oz. package peas, thawed, 8 slices bacon cooked and crumbled, 1/2 cup celery, 2 green onions (chopped) and 1/2 cup chopped cashews.
- Mix together 1/3 cup sour cream and 1/3 cup mayonnaise and add to other ingredients.
- Stir until well combined. Chill until serving.
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Nutrition
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Who Dished It Up First: My mom got this recipe from a friend. It was published in the cookbook of our church women’s organization.
2 comments
David Christy
we were looking for this because the ink on the old recipe card had gotten wet and all the amounts and ingredients kinda bled away but I knew the ingredients wow we are back in business with pea salad……thank you!
oneordinaryday
I love pea salad and yours is quite different than the one I make. I like the addition of cashews and bacon.