Vegetarian Classic Pea Salad

Total time1 hr 25 min

Prep time15 min

Cook time10 min

Sweet peas and sharp cheddar cubes make the perfect crunchy, creamy pairing in this cold, crowd-pleasing salad, with finely diced red onion adding just the right bite. The dressing is what really makes it sing — a tangy blend of mayonnaise, sour cream, apple cider vinegar, and a touch of sugar that coats every bite in cool, tangy richness. A short chill in the fridge lets everything meld together, so the flavors are fully set by the time you serve it. It's an easy make-ahead side that comes together in minutes and disappears fast at potlucks and cookouts alike. This one is a great fit for a vegetarian spread, no fuss involved.

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Ingredients

6 servings

6 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 lb (about 3 cups) frozen peas, thawed
4 oz cheddar cheese, cut into small cubes
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
¼ cup red onion, finely diced

For the dressing

½ cup mayonnaise
¼ cup sour cream
1 tbsp apple cider vinegar
1 tsp granulated sugar
½ tsp salt
¼ tsp black pepper

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool completely, then crumble into small pieces.
2
In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.

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