Bacon Ranch Pea Salad

Bacon Ranch Pea Salad

136 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    50 m
Susan Sunderman
Recipe by  Susan Sunderman

“This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn't. It has become a huge hit. You may want to double the recipe if you want any leftovers!”

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Adjust Servings

Original recipe yields 4 servings



  1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
  2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
  3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

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Reviews (136)

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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.



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.



Try adding a touch of garlic powder to this (to taste). This salad is excellent. You can also put in a sweet red onion for a sweeter taste. Thanks for sharing...A keeper!

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Amount Per Serving (4 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 25.6 g
  • 39%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 741 mg
  • 30%

Based on a 2,000 calorie diet



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Pea and Crab Salad


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Bacon Ranch Pasta Salad