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Make ahead: Prepare the salad without the bacon. Refrigerate for up to 24 hours. Add bacon and a fresh sprinkle of herbs just before serving to keep it crisp.
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No yogurt? Use all sour cream or add 2 tablespoons of mayonnaise for a richer dressing.
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Add crunch: Toss in 1/4 cup of toasted sunflower seeds or chopped pecans.
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Protein boost: Stir in 1 cup of diced cooked chicken or ham to turn this into a main-dish salad.
Storage & Leftovers
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Store in an airtight container in the refrigerator for up to 3 days. Note that the dressing will thin slightly as the peas release moisture – this is normal. Stir before serving. Do not freeze.
Nutrition Information
*Per serving (1/6 of recipe, approximately 1 heaping cup)*
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 12g |
| Fat | 18g |
| Saturated Fat | 7g |
| Carbohydrates | 18g |
| Fiber | 5g |
| Sugars | 9g |
| Sodium | 480mg |
| Cholesterol | 38mg |
| Calcium | 130mg |
| Iron | 1.2mg |
| Vitamin C | 25% DV |
| Vitamin A | 15% DV |
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