Creamy and crunchy salad with peas, bacon, and pecans – easy side dish that will go with many different kinds of meals!
Not only is it a simple and delicious everyday side dish, it will also make a wonderful holiday salad, looking great on your Thanksgiving or Christmas table. I happen to love green peas, bacon, and pecans – so this is a perfect combination for me any time of the year, but especially in the winter, when this salad looks especially cozy and inviting on a dinner table. Just combine cooked and chopped bacon, chopped, pecans and cooked garden peas together:
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Then, mix everything up with an easy mayo and sour cream based homemade dressing:
Add the salad dressing right before serving, so that the salad retains its crunchiness from bacon and pecans.
6 slices bacon, cooked, drained of fat, and chopped
1/2 cup pecans, chopped
1/4 cup mayo
1/4 cup sour cream, or unflavored Greek Yogurt, or unflavored Kefir
1 tablespoon Dijon mustard
1 tablespoon honey, softened or warmed up
1 tablespoons lemon or lime juice, freshly squeezed
1/8 teaspoon salt, or to taste
Cook frozen peas according to cooking instructions (usually, by bringing water to boil, adding peas, reducing heat to medium in cooking in this water for 5 minutes). Drain.
Combine cooked peas, cooked and chopped bacon, and chopped pecans in a bowl.
In a small bowl, combine mayo and sour cream (or unflavored Green Yogurt or unflavored Kefir), mustard, honey, lemon or lime juice. Make sure the honey is softened, warm it up if needed, so it mixes in easily. Whisk the salad ingredients together and taste. Add about 1/8 teaspoon of salt, to taste.
Add salad dressing to the salad. Add more mustard or more lemon juice or more salt, if needed.