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Ingredients
Scale
- ¼ cup mayonnaise
- ¼ cup plain greek style yogurt (whole milk)
- ½ teaspoon apple cider vinegar
- 1 tablespoon dried basil
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt (such as lawry's)
- ¼ teaspoon ground black pepper
- ½ medium sweet bell pepper (any color), finely chopped (about ½ cup)
- ¼ cup shredded cheddar cheese
- 1 tablespoon finely diced red onion
- 2 teaspoons diced pimentos
- 4 slices bacon, cooked and crumbled (optional but recommended)
- 2 lbs. shelled fresh peas or 2 packages (16 ounces each) frozen peas, thawed and well drained
Instructions
- In a large bowl, combine mayonnaise, yogurt, vinegar, basil, sugar, garlic powder, seasoned salt, and black pepper. Whisk until smooth.
- Add bell pepper, cheddar cheese, red onion, and diced pimentos. Mix well to combine.
- Gently fold in the peas and crumbled bacon (if using) until coated in the dressing, being careful not to mash the peas.
- Cover and refrigerate for at least 3-4 hours before serving.
- Before serving, stir the salad and add more mayo to loosen the dressing if necessary. Season with extra salt and pepper to taste. Garnish with fresh basil or parsley if desired.
Notes
This salad is best when chilled for a few hours; it allows the flavors to meld beautifully.
If using frozen peas, ensure they are thawed and well drained to avoid excess moisture in the salad.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg