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Green Pea Salad being lifted out of a white bowl with lemon slices on the side.
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5 from 5 votes

Lemon Green Pea Salad

This delicious Lemon Green Pea Salad is made with frozen peas, red onion, sharp cheddar cheese, diced celery and maple bacon that's tossed in a light and creamy lemon dressing! 
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salads, Sides
Cuisine: American
Servings: 8
Calories: 255kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Green Pea Salad

  • 16 ounces petite green peas (frozen and thawed completely)
  • 2 stalks celery (diced into small pieces)
  • ¼ cup red onion (diced into small pieces)
  • 4 ounces sharp cheddar cheese (cubed into small pieces)
  • 4 strips maple bacon (cooked and diced)
  • lemons for garnish

Dressing

  • ½ cup mayonnaise (I use Duke's, but you can substitute greek yogurt or reduced fat mayonnaise)
  • 1 Tablespoon sugar
  • 1 Tablespoon lemon juice (freshly squeezed)
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black pepper

Instructions

  • Thaw the peas in the refrigerator overnight, then rinse in a colander with cool water.
  • In a large bowl, combine green peas, diced celery, diced onion, cheddar cheese and cooked bacon. Save some diced bacon to sprinkle on top of the salad after it is mixed together. Set aside.
  • In a separate small bowl, whisk mayonnaise, sugar, fresh lemon juice, salt, garlic powder and black pepper until well blended.
  • Pour dressing over pea salad and toss gently. Sprinkle salad with extra bacon on top if desired.
  • Serve immediately, or chill in the fridge for even better flavor. Store in the refrigerator in an airtight container for up to 3 days.

Notes

  • Green Pea Salad can be eaten right away, or chilled in the refrigerator for even better flavor. Stir gently before serving.
  • Make sure to use the juice from a fresh lemon or the flavor will be too strong otherwise.
  • Always mix the dressing separately and fold it into the green pea mixture to keep the peas from breaking open. If you prefer a creamier dressing, add ¼ cup sour cream to the mix. 
  • Store leftover pea salad in the refrigerator in an airtight container for up to 3 days. 
  • Freezing is not recommended for this dish. 

Nutrition

Calories: 255kcal | Carbohydrates: 11g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Sodium: 338mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin C: 24mg | Calcium: 122mg | Iron: 1mg