Description
A creamy and flavorful pea salad featuring crispy bacon, sharp cheddar cheese, and a smoky adobo mayo dressing. Perfect as a side dish for picnics, barbecues, or potlucks, this salad combines tender peas with a tangy, smoky dressing and crunchy bacon bits for a delightful contrast in textures and flavors.
Ingredients
Scale
Salad Ingredients
- 6 strips bacon, cut into small pieces
- 2 pounds frozen peas, thawed
- 1/2 small red onion, chopped
- 1 cup shredded cheddar cheese
- Salt & pepper, to taste
Dressing Ingredients
- 3/4 cup mayonnaise
- 1/2 tablespoon adobo sauce (or to taste)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Rinse and drain peas: Place the thawed peas in a colander and rinse them under cool running water. Allow them to drain thoroughly to remove excess moisture.
- Cook the bacon: Using kitchen shears, cut bacon strips into small pieces. Fry them in a skillet over medium heat until crispy. Once cooked, drain the fat by placing the bacon on paper towels to remove excess grease.
- Prepare the dressing: In a bowl, combine mayonnaise, adobo sauce, lemon juice, Worcestershire sauce, smoked paprika, and garlic powder. Mix well until smooth. Adjust the seasoning by adding more adobo sauce or lemon juice to suit your taste.
- Assemble the salad: In a large salad bowl, add the drained peas, cooked bacon pieces, chopped red onion, and shredded cheddar cheese. Pour the dressing over the mixture and toss gently to evenly coat all ingredients.
- Season and chill: Taste the salad and season with salt and pepper as needed. For best flavor, refrigerate the salad for about one hour before serving to allow the flavors to meld together.
Notes
- Make sure peas are fully thawed and well drained to avoid a watery salad.
- Adjust the amount of adobo sauce and lemon juice in the dressing to balance smokiness and acidity to your preference.
- For a crunchier texture, prepare the salad shortly before serving instead of several hours ahead.
- This salad can be stored covered in the refrigerator for up to 2 days.
