Reviewed: Apr. 14, 2009

I love peas so I thought I'd try this recipe. I haven't even tasted it but I can tell it's great. The smell, the ingredients and not to mention the presentation. I did change some things (sorry about that) I did not use the mayo I used sour cream instead since I don't like the mayo taste much. I used green onions, and I added 2 boiled eggs (chopped of course) salt & pepper and instead of the ranch I used creamy Italian dressing a bit, to make the sour cream taste a little better. according to the other reviewers it tastes better the next day but, I don't think I'll have any leftover once I get my hands on it. Thanks for the recipe.

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Rosa G

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 14, 2009

athis recipe is similar to one i Hvs e been making for a few years from TOH magazine. That one used uncooked frozen peas, along with the other ingredients you listed but also included a can of sliced water chestnuts which gave it a great crunch, and 2 or 3 carrots, cooked for about 5 minutes. Great side dish.

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Debbie

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Mar. 30, 2009

This was a great addition to my "sweet pea baby shower" menu. Everyone loved it and my mother-in-law requested that I bring for Easter. I made a double batch and used ranch dressing mix. The mix called for 1 cup mayo and 1 cup milk. I added 1/2 C sour cream to the dressing and it made it even better!

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Lori H

Cooking Level: Intermediate

Home Town: Summit Station, Ohio, USA

Living In: Pataskala, Ohio, USA

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Reviewed: Mar. 11, 2009

Love this! Our family is on the South Beach diet so we modified it a bit. I used South Beach Diet Ranch Dressing by Kraft which is low carb and sugar free. I also used green onions instead of red. And hormel ready bacon pieces. Talk about fast and delicious! Big hit. Think I'll try ham cubed next time instead of bacon.

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Amy W.

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

Yummy! I used red onion and only had about 1/3 cup of ranch, but it was fine. I put my peas in the microwave for about 4 minutes and then rinsed in cold water and they were done just right. I used 8 slices of bacon too. Great salad for any time of year!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 15, 2008

I served this as a side for Thanksgiving and nobody commented on it, ok only one. I did make this a day ahead and forgot to add more wet ingredients, because it was too dry from sitting over night.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Oct. 28, 2008

My husband and I loved this! The kids wouldn't touch it since it had peas in it, but that left more for us (haha). I made it the day before and ate the last of it several days later and it was still very good.

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TiffanyD

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Reviewed: Jul. 13, 2008

I used frozen peas that I rinsed with cool water and drained well - didn't bother cooking them! I also used a shallot instead of onion, added a little garlic powder and chopped up some sun-dried tomatoes I had on hand. It was a winner with young and not so young alike and really easy!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Dec. 5, 2007

I was really disappointed in this dish. Not near as flavorful as I was hoping. I was thinking maybe a packet of the dry ranch mix & a lil mayo might enhance it?

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Leslie

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Reviewed: Oct. 18, 2007

very good. only use the meat part of the bacon.

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Pam S

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Reviewed: Oct. 8, 2007

I loved this recipe because it was fast, easy, delicous, and we had all the ingredients on hand! We will definetely make this one again!

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puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Jul. 5, 2007

You know how the best part of a salad is at the bottom cause you get all the peas, cheese, bacon, and junk. Well this salad is just like that except you don't have to eat through the lettuce to get there. My family LOVED it. I shredded a carrot, added sunflower seeds and green onion instead of reg. onion. I thawed the peas in the fridge overnight and didn't have to cook them. I will be making this alot!! Thanks!! acequiamama

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AcequiaMama

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Acequia, Idaho, USA

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Reviewed: May 31, 2007

Loved it! Added diced roma tomatoes and tiny shell noodles and topped it with salad supreme. It really didn't need the noodles, but I needed to bulk it up for a picnic. I also used real bacon bits instead of frying it myself. Only a small spoonful remained at the end of the picnic. Thanks for the super easy recipe!

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Melanie

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Reviewed: May 3, 2007

Made this for a BBQ this past weekend and it was a huge hit! It was SUPER easy to make and everyone thought it was delicious. It's sure to become a summer BBQ staple at our house!

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STACERG

Cooking Level: Beginning

Home Town: West Bloomfield, Michigan, USA

Living In: Camarillo, California, USA

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Reviewed: Feb. 2, 2007

This salad is very good with celery and red onion bits. Water chestnuts add a nice crunch, as well. The Ranch is a bit overpowering, but you can fix that by using less than the seasoning packet calls for. Sometimes I make the dressing with half sour cream and half mayo. We're not fans of pure mayo.

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MAGGIE MCGUIRE

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Reviewed: Jan. 15, 2007

Really nice blend of flavors--tastes fresh and zesty.

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SHANNAO

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Reviewed: Oct. 21, 2006

I really liked this salad, it was quick and easy to make. I love the comibination of bacon and ranch, very nice flavor. I have made this recipe a few times altering this or that or not altering anything. It's so versatile. I would recommend that for onions, the best one to use in this salad are the green onions. They have alot more flavor. Thank you suessinmi

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Windtraveler

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Celaya, Guanajuato, Mexico

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Reviewed: Aug. 3, 2006

Great Recipe...I had tasted a great pea salad at a pot luck get together and was looking for a good recipe that seemed close. This was even better. I used a little less bacon (5 slices for a double recipe) because I had thick sliced bacon. Also, I added chopped hard boiled eggs, because that other pea salad had them in it. Wonderful. Using frozen or fresh peas is a key in, as canned peas (much like green beans) don't even taste the same in my opinion, and the mushy texture and bland color are a turn off. To the poster that said it got watery the next day, that's normal... just stir it with a spoon for gosh sakes, or tilt it and drain off the water.

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RogerK

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Reviewed: May 15, 2006

This was pretty good. I added some diced celery and seasoned it up a bit more. I'm only disappointed it didn't save well, it got watery the next day! But overall, if it can be eaten all shortly after making it and chilling it, I'd make it again.

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KARACK

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Reviewed: May 2, 2006

I have a son who hates vegetables, so I am always on the lookout for new ways to try them. (I had to leave out the onions because he will not eat ANYTHING with onions.) This was a huge hit and is now a staple in our menu plans. I used a couple of shortcuts--I don't boil the peas. Just put them in a colander and run hot water over them until they thaw. I also use a package of real bacon bits instead of cooking the bacon. I have used both regular frozen peas and the Green Giant Select baby sweet peas--the baby peas are sweeter and make it even better! This also better if you refrigerate it overnight.

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SoDakMinnie

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