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!
Servings 10 servings
Calories 233kcal
Cost $4
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
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.
Notes
No need to cook the peas! They actually retain more of their nutritional value, if they are raw.
Thaw frozen peas thoroughly!
Don't add eggs until the end so that they will stay together better. Garnish with extra eggs, cut in quarters.
Nutrition
Calories: 233kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 220mg | Potassium: 172mg | Fiber: 2g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 12.8mg | Calcium: 19mg | Iron: 1.1mg