PEA SALAD

2 16-ounce pkgs. frozen petite peas, thawed

1 cup cherry tomatoes, halved

1 orange bell pepper, chopped

12 ounces thick-cut bacon, cooked and chopped

6 ounces Gouda, cubed (may sub cheddar)

1/3 cup chopped red onion

LEMON HERB PARMESAN DRESSING

3/4 cup sour cream or plain Greek yogurt

1/2 cup mayonnaise

1/4 cup freshly, finely grated Parmesan cheese

2 tablespoons lemon juice

1 tablespoon lemon zest

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons minced fresh parsley (or 2 tsp dried)

1 tablespoon minced chives (or 1 teaspoon dried)

1 tablespoon minced fresh dill (or 1 teaspoon dried)

1/2 tsp EACH onion powder, garlic powder, salt, pepper, sugar

Whisk together all of the Lemon Parmesan Dressing ingredients together in a medium bowl; refrigerate.

Add all of the Salad ingredients to a large bowl EXCEPT the bacon. Add the dressing and stir to evenly combine. The salad is best if allowed to chill for a few hours before serving. When ready to serve, toss in the bacon; serve chilled.

*adapted from https://carlsbadcravings.com/