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Classic Layered Pea Salad

A colorful, creamy side dish blending crisp lettuce, sweet peas, juicy tomatoes, sharp cheddar, and smoky bacon—all layered for beautiful presentation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 head iceberg lettuce, cored and chopped Use 1/2 to 1 head, depending on dish size.
  • 10 oz grape tomatoes, sliced
  • 10 oz frozen peas, thawed (do not cook)
  • 6 count green onions, thinly sliced
  • 8 oz sharp cheddar cheese, cut into 1/2-inch cubes
  • 6 slices thick-cut bacon
Dressing Ingredients
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1 1/2 tsp Creole seasoning

Method
 

Preparation
  1. Thaw the frozen peas by running them under cool water in a colander or letting them sit at room temperature. Drain and pat dry.
  2. Cook the bacon until crisp, either by baking at 400°F for 15-18 minutes or frying over medium heat for 8-10 minutes. Drain on paper towels and crumble.
Make the Dressing
  1. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, and Creole seasoning until smooth and creamy.
Layer the Salad
  1. In a clear glass bowl or 9 x 13-inch dish, layer the chopped iceberg lettuce, sliced tomatoes, thawed peas, green onions, and cheddar cubes evenly.
Add Dressing and Chill
  1. Spread the dressing evenly over the layers, ensuring it reaches the edges to seal in freshness. Cover and refrigerate for at least 2 hours.
Finish and Serve
  1. Before serving, sprinkle crumbled bacon over the top. Scoop portions from the bottom to ensure each serving contains all layers.

Notes

For best results, dry thawed peas completely, and add bacon right before serving to maintain crispness. This dish is great for potlucks and family meals.