Total Time
25mins
Prep 15 mins
Cook 10 mins

A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad.

Ingredients Nutrition

Directions

  1. In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
  2. Continue to microwave for an additional 2 minutes on HIGH (full power).
  3. Drain and cool completely with cold water and ice cubes; then drain.
  4. In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
  5. Chill for at least 30 minutes in refrigerator.
  6. Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
  7. Place fried bacon on paper toweling to drain.
  8. Crumble bacon and garnish salad when serving.
Most Helpful

I love this one, Uncle Bill. I, too left the peas whole, as that's how we like them. I also threw in some shredded cheddar cheese. It is very refreshing and I will be using it often for picnics this summer! Thanks for a winner!

Cookbook Barbie March 31, 2003

A wonderful salad. I have a recipe similar to this, and to tell the truth, I love this one better as it uses frozen peas. I think the mayonnaise and sour cream flavored with dill and onion is terreific. I didn't use light sour cream or mayonnaise, as I wanted to try the recipe as written, but next time I think I will experiment. The bacon gives a nice crunchy flavor that goes well with the peas. Thanks for posting your tried and true recipe. I will be using this again.

Miss Annie January 24, 2003

Delicious recipe. The only change was to leave the peas whole instead of chopping. We will be making this recipe often. Thanks, "Uncle Bill."

M. Joan February 09, 2003