Cooking For Engineers

[Dilbert]

Bacon Pea Salad
adapted from TasteofHome.com

This a duck soup simple, hard to miss, super tasty side. It's served cold.
but summer or winter, it's a winner.

looks like:


in advance, as frying up bacon bit crisps takes time . . .
3 slices thick cut
or
4 slices regular cut
in a small dice.
(~1/4 lb / 115 g) bacon
drain and cool.

then:
2 cups / 8 ounces / 227 g - frozen green peas
turn out into a wide bowl and allow to thaw.
while thawing, add:
1/3 cup / 80 ml - medium chopped red onion
1/2 cup / 120 ml / 2 ounces / 55 g - shredded cheddar cheese
suggestion: double that amount
note: in the pix is "off the block" description pre-shredded cheddar.
imho the cheddar morsels were a bit too big.
use home shred or "normal" shred style.

salt & fresh grind black pepper to taste, approx 1/4 teaspoon / 1.25 ml

when everything is thawed and thoroughly tossed, add and toss through:
~1/2 cup / 120 ml "Ranch Dressing"
refrigerate about two hours.

when ready to serve:
add/stir through the bacon bits.
the mix will keep longer, but the bacon will not stay so crisp.
pix is 24 hrs later from first mix and it was still yummy.