Bacon Pea Salad Recipes

Steps:

• For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
• For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
• Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
• Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.

Steps:

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

Steps:

• In a bowl, combine the first six ingredients; mix well. Add peas; toss to coat. Refrigerate for at least 1 hour before serving.

Steps:

• Shell the peas.
• One quart of peas in the pod should yield about two cups of peas.
• Cook the pasta in plenty of boiling water until it is al dente.
• Steam or boil the peas until tender.
• When each of these is done, plunge them into cold water to stop them cooking and to cool them.
• Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
• Drain it well and allow it to cool.
• Wash and chop the celery finely.
• Add the bacon and celery to the cold drained pasta and peas.
• Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
• Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
• Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
• Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
• In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.