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Crunchy Pea Salad with Bacon & Cashews

Another tasty side dish this Easter was this recipe from Crunchy Pea Salad with Bacon & Cashews. There was one ingredient we skipped, craisins, which I wish we would have added for the extra flavor. All in all, a great side dish, especially for the warm Summer coming up. Enjoy!

Crunchy Pea Salad with Bacon & Cashews
Makes about 8 servings


  • 1 10 oz. box frozen sweet peas, thawed and drained
  • 1 cup cashews
  • 1/4 cup chopped greens onions
  • 1 lb. bacon, cooked and crumbled
  • 1 cup craisins (we skipped this, but I think it would have been great in it)
  • 1/2 cup mayonnaise
  • 1 Tbsp. plus 1 tsp. of vinegar
  • 1 tsp. sugar
  • ground pepper to taste
  • 1/4 tsp soy sauce 
  • 1/4 tsp. worcestershire sauce.


  1. Whisk together the mayonnaise, vinegar, sugar, pepper, soy sauce and worcestershire sauce together in a bowl.
  2. Add the mixture to the other ingredients and toss well.
  3. Chill for at least 1 hour before serving.

Adapted from Sugar n’ Spice Gals.

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  1. Pea salad is a southern favorite. I like you brought this traditional salad up a couple of notches.


  2. Oh I love pea salad, I think the cashews would be a delicious addition, and the crasins too. I'm going to make this next time instead of my recipe!

  3. Crunchy pea salad is our go-to recipe in the hot weather. I've never seen this variation. We don't use the ingredients from the vinegar on, except the pepper. However, we do cut the mayo by adding some sour cream in. Gives a nice flavor without as much fat. Bacon is a must. I'll have to try the others next time.

  4. Made this as given, including craisins but 13 oz bag of peas and 12 oz. pkg. bacon. OMG! It was so good! No other pea salad for me!