Pea Salad

Pea Salad

Give peas a chance: the creamy-crunchy salad you didn’t know you were craving
If you think peas are boring, prepare to be gloriously, deliciously wrong.

 

Pea Salad

Let’s set the record straight: this is not the gloopy, mysterious picnic pea salad of yesteryear. This is the glow-up version—fresh, crisp, snappy green peas, smoky turkey bacon confetti, sweet red pepper crunch, and a creamy Dijon-kissed dressing that makes your fork come back for “just one more” until, whoops, the bowl is suspiciously empty. She’s light, she’s bright, she’s got that weeknight-to-potluck range, and she’s absolutely showing off.

We’re keeping it Lou Lou Girls-style: approachable, playful, and totally practical. You’ll get the why behind the wow (hi, science!), plenty of swap ideas for whatever’s in your fridge, and kid-approved tricks that turn veggie skeptics into “Can I have seconds?” believers. Grab a big bowl—this salad is a vibe.

I’m always looking for ways to get my veggies in with out canceling them out with all the things to make them taste good. Peas are good on their own but sometimes you need to mix it up.

This is a great way to give your peas a little fanciness. Use this pea salad for your next get together and you won’t regret it!

 

Pea Salad

Ingredients

• 1 large package frozen green peas, defrosted
• 6 slices turkey bacon, cooked and chopped
• 1 medium red onion diced
• 1 red pepper diced
• 1/2 cup fat free cheddar cheese grated
• 1/4 cup light sour cream
• 2 tbsp. light mayo
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove garlic minced

 

Pea Salad

Directions

1. Cook the turkey bacon in a skillet over medium-high heat for about 5 minutes, flipping halfway. Let it cool, then chop into bite-size bits.
2. Add the defrosted peas, diced red onion, diced red pepper, grated cheddar, and chopped turkey bacon to a large bowl.
3. Add the light sour cream, light mayo, Dijon, salt, pepper, and minced garlic right into the bowl and toss to combine. For super-even coverage, you can whisk the dressing in a separate small bowl first—then pour and toss.
4. Cover and refrigerate for at least 30 minutes so the flavors can mingle. Serve chilled and enjoy!
Pro tip: If you’re making this ahead for a few hours, hold back the bacon until just before serving to keep it extra crisp.

Pea Salad

Calorie count

• Approximately 150–170 calories per serving when divided into 6 side-sized portions.
• This is an estimate and will vary based on brands (fat-free cheddar can swing calories, and turkey bacon ranges wildly by brand). If you need exact numbers, plug your labels into a nutrition calculator.
Why it’s satisfying: You get protein from turkey bacon and dairy, fiber from peas, and just enough creamy dressing to coat without drowning. Translation: it’s craveable, not heavy.

 

Nutritional facts (approximate per serving)

Nutrient	Amount (per serving)
Calories	160 kcal
Protein	9 g
Carbohydrates	14 g
Total Fat	8 g
Fiber	4 g
Sugar	5 g
Sodium	430 mg
Vitamin C	High
Vitamin K	Moderate-High
Folate	Moderate-High
Iron	Moderate

Notes:

• Peas pack a sneaky punch of fiber and plant protein, which is why this salad feels more filling than your average side.
• Using light sour cream and light mayo keeps the dressing silky without tipping into calorie-bomb territory.
• Fat-free cheddar keeps it lean; swapping to 2% will add creaminess and a slight calorie bump.

 

Pea Salad

Cooking tips for pea-fection

• Keep peas snappy: Defrost peas in a colander under cool water or overnight in the fridge. Avoid microwaving—heat can make them mealy. A quick cold-water rinse keeps their pop.
• Dry matters: After defrosting, shake off excess water. Too much moisture dilutes flavor and makes the dressing slide off.
• Knife work = flavor control: Dice onion finely for gentle bite, or soak diced onion in cold water for 10 minutes to mellow sharpness without losing crunch.
• Bacon that bites back: Cook turkey bacon until edges are crisp and mahogany. Limp bacon disappears; crisp bacon stands up to creamy dressing.
• Season smart: Salt wakes peas up. Start with the recipe amount, then taste after chilling. Peas absorb seasoning as they rest.
• Chill time is prime time: That 30-minute rest lets the garlic bloom, Dijon mellow, and peas drink in flavor. An hour is even better for next-level cohesion.
• Texture tune-up: Stir in half the bacon and cheese at mix time, then sprinkle the rest on top just before serving for a two-texture moment.
• Gentle toss: Use a big bowl and a soft spatula to avoid smashing peas. You want pearls, not puree.
• Make it picnic-proof: If you’ll be outside for a while, stash the bowl in a cooler and keep it shaded. Dressings with dairy like to chill, not sunbathe.
• Last-minute brightness: A tiny squeeze of lemon right before serving can lift flavors without stealing the show.

 

Pea Salad

Recipe variations

• Protein party
  • Classic bacon: Swap turkey bacon for center-cut pork bacon for a deeper smoky note. Use 4–5 slices to keep it balanced.
  • Chicken-apple crunch: Add 1 cup chopped rotisserie chicken and 1/2 cup diced apple for a sweet-savory vibe.
  • Hard-boiled eggs: Fold in 2 chopped eggs for extra creaminess and protein.
• Veggie glow-ups
  • Peas + corn: Add 1 cup thawed sweet corn for color and juicy pops.
  • Cucumber cool: Toss in 1 cup seeded, diced cucumber for fresh crunch. Add just before serving to keep it crisp.
  • Herbaceous queen: Stir in 2 tbsp chopped fresh dill or parsley. Dill + peas = meant to be.
• Cheese switcheroos
  • 2% sharp cheddar: More flavor and better melt-feel with a modest calorie bump.
  • Feta crumbles: Briny, tangy contrast—use 1/3 cup and reduce added salt.
  • Parmesan rain: Shave 1/4 cup for a nutty, savory finish.
• Dressing detours
  • Greek yogurt base: Replace sour cream with nonfat Greek yogurt for extra protein and tang.
  • Honey-mustard lift: Add 1–2 tsp honey if you like a hint of sweetness.
  • Ranch remix: Swap Dijon for 1 tsp ranch seasoning and a squeeze of lemon. Instant familiar flair.

 

Kid tips

• Rename it: Call it “Green Confetti Salad” or “Bacon-Pea Party.” Kids eat names, not ingredients.
• Size matters: Dice red pepper and onion super small so textures blend in—no big scary chunks.
• Sprinkle strategy: Let kids shower their own bowls with the bacon and cheese “toppers.” Ownership = enthusiasm.
• Sweet carrot micro-dice: Add a few tablespoons of finely diced carrots for color and subtle sweetness.
• Serve it scooped: Mini scoops on crackers or cucumber rounds make it snacky and fun.
• Training wheels taste: Ease up on raw onion the first time; add more as they get used to the flavor.
• Lunchbox win: Pack with an ice pack and include a tiny fork and a fun note. They’ll brag about their “green confetti.”

 

Grocery hacks

• Frozen aisle gold: Grab peas labeled “petite” or “baby” for the sweetest, snappiest bite.
• Turkey bacon picks: Look for brands with shorter ingredient lists and 60–70 calories per 2 slices—crisp better, taste cleaner.
• Cheese smarts: Blocks > pre-shredded. You’ll skip the anti-caking starch so it tastes creamier and blends better.
• Onion economy: Buy a bag of small red onions; you’ll use the whole thing more often, and they keep longer.
• Pantry pals: Dijon mustard, light mayo, and light sour cream are weeknight workhorses. When they’re on sale, buy two—future-you says thanks.
• Two-bag trick: If you’re making this for a crowd, buy two smaller bags of peas instead of one jumbo. They defrost faster and more evenly.
• Herb saver: If you add dill or parsley, wrap leftovers in a damp paper towel and tuck into a zip bag. They’ll stay perky for days.

 

Pea Salad

Give peas a chance and they’ll give you everything: sweetness, snap, color, and a creamy-craveable vibe that turns side dish into star. This Lou Lou Girls-style pea salad proves that “simple” and “spectacular” can absolutely be the same thing—especially when bacon is invited to the party. Make it once for curiosity, make it twice for potluck fame, and make it on repeat because your people will ask for it by name.
Now go toss that green confetti, sprinkle the crispy bits, and bask in the chorus of “Wait…this is peas?!” Yes, darling. And yes, it’s fabulous.

• Did you try our Pea Salad? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

 

 

SALAD MAKES EVERYTHING BETTER!

 

 Packed with so many fresh flavors that you will want to share it with everyone!

 

 

It’s tomato season we have them coming out our ears, what better way to use them than to make a Tomato Cucumber Salad! This salad gives me all the fall feels!

 

 

 

Grape Salad Recipe is  a super simple and easy to make. It only has a few ingredients, which makes it perfect for any occasion!  There’s a burst of flavor in every bite!

 

 

We love barbecue season and we’re all about it! We’re ready for all the things, summer barbecues, warm weather, and swimming! Loaded baked potato salad is the perfect barbecue side.