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Pea and Carrot Salad recipe

A tasty pea and carrot salad with dicedGouda cheese, red onion and bacon in a sour cream dressing.

Recipe: Pea and Carrot Salad

6 cups (24 ounces) frozen peas and carrots,rinsed and drained
1 1/2 cups (7 ounces) Wisconsin Gouda cheese, diced
1 cup diced red onion
1 cup Wisconsin Sour Cream
3 tablespoons mayonnaise
Salt and ground black pepper to taste
8 ounces smoked bacon, diced and cooked until crisp (optional)

  • In large bowl, combine peas and carrots,Gouda, onion, sour cream, mayonnaise and salt and pepper to taste.
  • Add bacon, if desired; toss well to coat.Cover and refrigerate at least 2 hours before serving.
  • To serve: Spoon 1/2 cup salad per servingon top of lettuce leaf and sprinkle with chopped parsley to garnish,if desired. Serve as first course salad or on a buffet.

    Makes 10 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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  • Comments

    1 Comment


    The photograph is quite breathtaking. The colors almost make it look like it is not real food. This is a wonderful approach to peas and carrots. I never would have though of mint as complementary to peas and carrots Thanks!

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