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Low-Carb Pea Salad Recipe

This creamy and flavorful low-carb pea salad combines crisp peas, savory bacon, and sharp cheddar in a tangy sour cream dressing, creating a delightful side dish perfect for any occasion. It's quick to prepare, low in carbs, and irresistibly delicious.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 12 people
Calories 196 kcal

Equipment

  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Mixing bowls (small and large)
  • Airtight container for storage
  • Spatula or wooden spoon
  • Whisk or fork

Ingredients
  

  • ½ cup Sour Cream
  • 2 tbsp Apple Cider Vinegar or white vinegar
  • ¼ cup Red Onion Finely Sliced
  • cup Cheddar Cheese shredded
  • Salt and Pepper to taste
  • 8 slices of Bacon Cooked and chopped
  • 2 cups Cauliflower chopped into small florets
  • 2 cups Frozen Peas thawed
  • 2 tbsp Mayonnaise

Instructions
 

  • Mix sour cream, mayonnaise, and apple cider vinegar in a small bowl until smooth, then set the dressing aside.
  • In a larger bowl, add peas, cheddar cheese, bacon, and other desired mix-ins.
  • Gently fold the ingredients together to ensure an even mix.
  • Pour the prepared dressing over the salad ingredients.
  • Carefully toss everything until the dressing evenly coats the peas and mix-ins.
  • Sprinkle extra cheese or bacon on top for garnish if desired.
  • Serve the salad immediately or refrigerate in an airtight container for up to 5 days.

Notes

  • Use fresh or thawed frozen peas for the best texture.
  • Adjust the vinegar and mayonnaise ratio to suit your taste.