Creamy Petite Pea Salad with Bacon and Cashews in Tomato Cups
Creamy Petite Pea Salad with Bacon and Cashews in Tomato Cups is a delicious and refreshing summer salad with a nice crunch.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 mins
- Yield: 12 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 1 16 ounce package frozen petite peas
- 2 ribs of celery, trimmed and diced (leaves reserved for garnish)
- 2 tablespoons red onion, finely diced (about 1/4 of a small red onion)
- 1/2 cup favorite bottled Ranch dressing
- 1/4 cup sour cream
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground mustard powder
- 6 pieces of thick-cut bacon, cooked, cooled and crumbled
- 1 cup coarsely chopped salted cashews
- 12 small to medium tomatoes, tops removed and pulp scooped out
Instructions
- Remove frozen peas from freezer and allow to defrost while you prepare the rest of the salad.
- Cook bacon (on stove top or in microwave) until crispy; drain and cool on paper toweling and then chop or crumble in small pieces. Refrigerate until ready to assemble and serve salad (or the bacon will get soggy in the salad).
- Clean, trim and dice celery, reserving celery leaves for garnish; place chopped celery in mixing bowl.
- Finely dice red onion and add to celery in mixing bowl.
- Add peas to celery and red onion and stir to combine.
- In a separate bowl, add Ranch dressing and sour cream and stir to combine.
- Add all spices to dressing mixture and stir to combine.
- Pour dressing over peas and stir to combine.
- Cover salad with plastic wrap right down on top of peas and refrigerate for 2 or more hours (this combines the flavors and prevent additional moisture from accumulating in the salad, diluting the dressing).
- Chop cashews and set aside.
- Wash and dry tomatoes and slice a thin layer from the top of each tomato.
- If tomatoes do not stand upright, turn over and trim a little from the bottom so that they will stand.
- Hollow out tomatoes carefully with a teaspoon or melon baller (reserve pulp and tomato tops for another use) and turn upside down on paper toweling to drain.
- Refrigerate tomatoes until ready to serve salad.
- When ready to serve salad, add bacon and cashews to prepared peas and stir to combine.
- Scoop into tomato cups and garnish with celery leaves.
Find it online: https://tootsweet4two.com/creamy-petite-pea-salad-with-bacon-an/
