Springtime Pea Salad
A fresh, vibrant springtime pea salad combining tender peas, crisp vegetables, crunchy bacon and sunflower kernels, perfect for light lunches or outdoor gatherings.
Ingredients
Instructions
- In a large bowl, combine thawed peas, sliced celery, cauliflower florets, and sliced green onions.
- In a small bowl, mix ranch salad dressing and sour cream until well combined.
- Pour the dressing mixture over the vegetables and toss to coat evenly.
- Cover the salad and refrigerate for 1 hour to allow flavors to meld.
- Just before serving, stir in crumbled bacon and sunflower kernels.
Tips & Substitutions
For added flavor, consider mixing in some fresh herbs like dill or parsley. If you don't have ranch dressing, Greek yogurt mixed with lemon juice and spices can serve as a great substitute. You can also swap bacon for a vegetarian option like toasted chickpeas or omit it altogether for a lighter dish. This salad can be personalized with seasonal ingredients such as asparagus or radishes.
Serving Suggestions
Serve this refreshing salad as a light lunch or as a delightful side dish at your next gathering. It pairs beautifully with grilled meats and sandwiches, or you can enjoy it alongside a hearty dish like Meat Macaroni Supper. For a complete meal, consider adding a crusty bread like Kicky Korn Bread for a satisfying contrast.
Storage & Reheating
Leftover pea salad can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to have leftovers, consider adding the bacon and sunflower kernels just before serving to maintain their texture. The flavors will continue to develop in the fridge, making it a great make-ahead option.
Nutrition & Diet Analysis (per serving)
Each serving of Springtime Pea Salad contains roughly 775 calories, with 28g protein, 46g carbohydrates, and 58g fat. It is an excellent source of protein (56% of the Daily Value), dietary fiber (42% of the Daily Value), and iron (30% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1195mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes, you can definitely use fresh peas instead of frozen. Just make sure to blanch them briefly in boiling water to maintain their bright color and crisp texture before adding them to the salad.
Is there a low-fat version of this salad?
Absolutely! You can use low-fat ranch dressing and substitute sour cream with Greek yogurt to cut down on calories while still enjoying a creamy texture. This keeps the salad delicious and lighter.
How can I make this salad vegan?
To make this salad vegan, replace the ranch dressing with a vegan alternative or tahini dressing, use a plant-based sour cream, and omit the bacon. You can add extra nuts or seeds for crunch and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).