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“The veggie amounts may be adjusted slightly and the sour cream mixture may be doubled for a creamier salad if desired, plan ahead this salad needs to chill for a couple hours before serving, and may be doubled sucessfully, make certain that the peas are completely dry before added to the salad”
READY IN:
2hrs
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 157.80 ml sour cream
  • 9.85 ml dry ranch dressing mix (can use more)
  • 14.79-29.58 ml buttermilk (use just enough to thin slightly) (optional)
  • 283.49 g package frozen peas (thawed and well drained)
  • 1 small red onion, chopped (or use 2 green onions)
  • 1 stalk celery, diced
  • 236.59 ml small cherry tomatoes
  • 236.59 ml cooked crumbled bacon (or to taste)
  • 118.29 ml crumbled feta cheese (or use 1 cup finely cubed or shredded cheddar cheese)
  • salt and black pepper

Directions

  1. In a large glass bowl whisk together sour cream with dry Ranch dressing until combined.
  2. Mix in buttermilk (if using) starting with 1 tablespoon and adding in more if needed to thin.
  3. Add in thawed peas, red onion, celery, cherry tomatoes and crumbled cooked bacon; toss well to combine.
  4. Mix in feta cheese.
  5. Season with salt and freshly ground black pepper to taste.
  6. Cover and chill for 2 hours before serving.

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