Easy Sugar Snap Pea Salad
This Southern Sugar Snap Pea Salad with Bacon comes together quickly and combines bright fresh flavors with a creamy dressing.
Ingredients
- 24 ounces sugar snap peas trimmed and cut in half
- 4 slices bacon cooked and crumbled
- 3 tablespoons chopped fresh basil or a combination of herbs that you like
- 1 small shallot minced
- ½ lemon juiced
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper
Instructions
- In the bottom of a large bowl, combine the shallot, lemon juice, mayo, sour cream, and spices until smooth. Add a few pinches of salt and pepper and taste; add more seasoning to your preference.
- Stir the peas, bacon, and herbs into the dressing. Taste and season additionally if needed. Can be made up to one day in advance or served immediately.
Notes
This salad is gluten free as written.
Vegetarian if you omit the bacon.
This recipe can be made with snow peas, the flat, not-as-crunchy pea that is usually in the grocery store right near sugar snap peas.
Leftovers can be stored in the fridge covered tightly for 3-4 days - after that the salad will get a little watery.
Tried this recipe?Let me know how it was!