Creamy Pea Salad
Ingredients
Dressing
-
⅓
cup
plain full fat or 2% Greek yogurt
-
2
tablespoons
mayo
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
pure honey
-
½
teaspoon
fine salt
-
¼
teaspoon
black pepper
Salad
-
10–12
ounces
frozen peas, thawed
-
2
hard boiled eggs
chopped
-
½
cup
thinly sliced radishes
-
½
cup
cubed sharp cheddar cheese
-
¼
cup
diced red onion
-
3
tablespoons
fresh herbs (dill and chives)
-
½
cup
roasted sunflower seeds
-
3
strips
bacon, cooked and chopped
Instructions
- Combine the dressing ingredients in a small bowl and mix well.
- In a medium bowl, mix the thawed peas, eggs, radishes, cheese, red onion, and herbs.
- Pour the dressing over the salad mixture and toss gently to coat.
- If serving immediately, add the bacon and sunflower seeds and mix gently.
- If preparing ahead, add the bacon and sunflower seeds just before serving.
- Season with additional salt and pepper to taste.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
219
Total fat
14g
Total carbohydrates
11g
Total protein
11g
Sodium
425mg
Cholesterol
63mg
You might also like