Ingredients:
4 cups frozen peas (thawed)
1 cup cooked bacon, crumbled (about 6-8 slices)
1 cup shredded cheddar cheese
1 cup diced red onion
1 cup chopped celery
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sugar
Salt and pepper to taste
1 cup cherry tomatoes (optional, halved)
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Vegetables:
If you haven’t already, thaw the frozen peas and pat them dry with a paper towel. This helps prevent excess moisture in the salad.
Cook the bacon until crispy, then crumble it into small pieces.
2. Mix the Dressing:
In a small bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, and pepper. Adjust the seasoning to taste.
3. Layer the Salad:
In a large serving dish or bowl, start by placing a layer of peas at the bottom.
Follow with a layer of diced red onion, then celery.
Spread half of the dressing over these layers.
Add a layer of crumbled bacon and shredded cheddar cheese.
If using, place a layer of cherry tomatoes on top of the cheese.
Spread the remaining dressing over the top.
4. Chill:
Cover the salad and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld and the salad to chill.
5. Garnish and Serve:
Before serving, garnish with chopped fresh parsley if desired. Serve chilled.
