Pea Salad Recipe – Dairy Free

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Pea Salad is such a classic spring salad! This Pea Salad Recipe is perfect to make when my Mom is coming bacause it is both gluten and dairy free! The best part is that it only takes a few minutes to put it all together! So much easier than potato salad!

So it dawned on me sometime in March that I have very few Springtime recipes here on BCC. So to rectify that I will give you a few quintessential Spring Dishes, the next few posts! This Spring Pea Salad Recipe is sooo much better with fresh baby peas! If you can’t find fresh peas, by all means, use frozen peas, NOT canned! I think peas are the vegetable that freezes the best. I find some of the other frozen vegetables do not even slightly resemble the real thing. (Broccoli comes to mind! Broccoli always gets soggy! I hate soggy broccoli! in addition to that, most canned vegetables are hideous! IMHO!!)

Did it seem to you that Spring would never come where you live? We had the coldest April in something like 50 years, in my neck of the woods! I was so happy when May came! We even got our Baltimore Orioles to come back! I am trying out a new 100mm to 300mm lens out my brother gave me. Not bad, huh? I have only had a chance to sit out and wait for them one time. We coax them in grape jelly in a small bowl. Can you see the jelly in the male’s mouth? Male is on the top, female on below. Aren’t they gorgeous?

Back to the Pea Salad Recipe!

We love this salad for our Spring and Summer BBQ’s. It’s fantastic to take to a potluck also, because it travels well. Just be sure to keep it on ice, until you ready serve because of the mayonnaise.

1. This Pea Salad recipe is super easy! Just hard boil your eggs, cut bacon into small pieces and crisp up the bacon.



2. Dice red onion



3. Dice celery.



4. Either shuck fresh peas or partially thaw frozen peas. When I use frozen peas, I usually buy the baby petit.



5. Add lime juice, mayo oil and pepper to a small bowl.



6. Mix well.



7. Add bacon, onion, celery and dried cranberries or dried cherries and dressing to the bowl with peas. Mix well.



8. Add chopped eggs last so that they don’t get overmixed in the salad, and lost.



9. Chill and enjoy! So much easier than potato salad!!

I hope you enjoyed the post today for this Pea Salad recipe. Don’t forget to subscribe to the BCC newsletter so that you don’t miss any recipes, I will send you a complimentary ebook for “Mexican Recipes Made Easy”!

Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

Enjoy! And have fun cooking!

Recipe

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5 from 9 votes

Pea Salad Recipe

Pea Salad is such a classic spring salad! This Pea Salad Recipe is perfect to make when my Mom is coming because it is both gluten and dairy free! The best part is that it only takes a few minutes to put it all together! So much easier than potato salad!

Course Salad, Side Dish

Cuisine American

Keyword easy pea salad,, pea salad,, peas salad recipe,

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 10 servings

Calories 233kcal

Author Beth Neels

Ingredients

• 2 cups fresh, shucked or frozen peas
• 2 eggs, hard boiled
• 6 pieces bacon, crisped
• 1/2 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup salted cashews
• 1/2 cup dried cherries, or cranberries

For Dressing

• 1/2 cup mayonnaise
• 1/2 juice of 1/2 lime
• 1 tsp olive oil

US Customary - Metric

Instructions

• Prepare or thaw peas. Hard boil the eggs and saute the bacon until crisp.
• Chop eggs and bacon into bite sized pieces.
• Mix all ingredients for dressing in small bowl.
• Add all of the prepared ingredients to large bowl, except eggs. Mix with dressing. Add a little dressing at a time so that you don't you don't overdress the salad for your taste. My husband likes his salads drowning in mayonnaise, I don't. So I always add more dressing to his.
• Add eggs and then just lightly toss so that the eggs don't get crushed. Refrigerate or serve immediately.

Nutrition

Calories: 233kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 220mg | Potassium: 172mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6% | Vitamin C: 15.5% | Calcium: 1.9% | Iron: 6.1%

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