Pea and Bacon Salad with French Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 163
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 6
- Cholesterol
- 16
- Sodium
- 385
- Total: 25 min
- Active: 20 min
Ingredients
French Dressing:
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon paprika
1/2 small onion, coarsely chopped
Kosher salt
Pea and Bacon Salad:
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups)
Kosher salt and freshly ground black pepper
1 head butter lettuce, torn into leaves
1/4 cup fresh Italian parsley leaves, chopped
Wedge of Parmesan, for grating
Directions
Special equipment:
a high-speed blender- For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
- For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
- Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
- Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.