Sobre esta receta

Una ensalada de guisantes de primavera brillante, fresca y que agrada a todos, con tocino crujiente, queso cheddar fuerte, cebolla roja y un aderezo cremoso y picante. Este clásico de potluck y barbecue de patio trasero se prepara en minutos y mejora aún más mientras se enfría, lo que la convierte en el plato acompañante perfecto para cualquier reunión de clima cálido.

Instrucciones

1. 1

   Thaw the frozen peas by spreading them in a single layer on a clean kitchen towel or paper towels for 10–15 minutes. Pat them dry. They should be cold and bright green — do not cook them.

2. 2

   Cook the bacon in a skillet over ^[medium heat], turning occasionally, until deeply crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool completely, then crumble into bite-sized pieces.

3. 3

   In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, garlic powder, kosher salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed.

4. 4

   In a large mixing bowl, combine the thawed frozen peas, cubed sharp cheddar cheese, and finely diced red onion. Pour the dressing over the top and gently fold everything together until evenly coated.

5. 5

   Reserve a small handful of the crumbled bacon. Fold the rest into the salad so it distributes throughout.

6. 6

   Cover the salad and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld. Just before serving, give it a gentle stir, top with the reserved bacon, and serve cold.