Ingredients
The following ingredients have 5 Servings
- 4 slices bacon
- 16 ounces frozen petite peas (thawed and drained)
- 1/3 cup red onion (finely chopped)
- 1/2 cup prepared ranch dressing
- 1/2 cup cheddar cheese (cubed or shredded)
- 2 hard-boiled eggs (cooled and chopped)
Instruction
- In a 12-inch skillet, cook bacon until crispy. Remove to cooked bacon to a paper towel-lined plate to drain. Crumble and set aside.
- In a large pot, bring 1 quart of water to a boil. Blanche the peas for 1 minute, drain into a colander and run cold water over them to stop the cooking process. Drain well.
- In a salad bowl, add bacon, onion, cheddar, and ranch dressing. Toss well to evenly coat all ingredients. Add peas and chopped eggs and gently fold into the mixture, so they don't get mushy. Cover and place in the refrigerator 30 minutes minimum up to overnight. Serve.
