Fish Free Classic Spring Pea Salad

Total time55 min

Prep time15 min

Cook time10 min

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Ingredients

6 servings

6 strips bacon
Lightlife Smart Plant-Based Bacon
See all
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.
4 cups frozen peas, thawed
¼ cup red onion, finely diced
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.

For the dressing

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

For serving

2 tbsp fresh chives, thinly sliced (optional)

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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