Can I use fresh peas instead of frozen?

Absolutely! Fresh peas, blanched briefly and cooled, work beautifully and will give a sweeter, slightly firmer texture. Just make sure they’re completely dry before combining with the dressing.

Is there a way to make this dairy-free?

Of course! Substitute the cottage cheese and milk with your go-to dairy-free alternatives, such as unsweetened soy-based cottage cheese and plant-based milk. Make sure your ranch herbs and seasonings are plentiful to maintain bold flavor.

How can I tone down the raw onion flavor?

If red onion tends to overpower things for you, try soaking the diced onion in cold water for 10 minutes, then draining thoroughly before adding to the salad. You’ll still get all the crunch without as much pungency.

Can I prepare the salad a day in advance?

Yes! In fact, this salad is even better the next day, once the flavors have fully marinated. Just give it a gentle toss before serving, and add a sprinkle of extra fresh herbs if you like.

Cottage Cheese Ranch Pea Salad Recipe

Description

This Cottage Cheese Ranch Pea Salad features a creamy homemade ranch dressing made from cottage cheese, herbs, and spices, tossed with sweet peas, crisp bacon, and red onion for a refreshing, protein-packed salad. It’s the perfect easy side dish for summer potlucks, picnics, or as a healthy lunch option.

Ingredients

Units Scale

For the Cottage Cheese Ranch Dressing

1 cup cottage cheese
2–3 Tbsps milk of your choice
2 tsps apple cider vinegar
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp sea salt, or to taste
1/8 tsp ground black pepper

For the Salad

24 oz frozen peas, thawed and thoroughly drained
6 slices crumbled nitrate-free high-quality bacon
1 small red onion, finely diced

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Instructions

Prepare the Dressing: Place all the dressing ingredients (cottage cheese, milk, apple cider vinegar, dried chives, dried parsley, dried dill weed, garlic powder, onion powder, salt, and black pepper) into a blender. Blend until the mixture is completely smooth and creamy. Adjust the amount of milk to achieve your preferred dressing thickness.
Mix the Salad: In a large bowl, combine the thawed and well-drained peas, crumbled bacon, and finely diced red onion. Ensure that the peas are no longer icy and that excess moisture has been drained to prevent a watery salad.
Add the Dressing: Pour the prepared cottage cheese ranch dressing over the pea mixture. Gently toss everything together until all ingredients are evenly coated with the creamy dressing.
Chill Before Serving: Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld and develop, enhancing the overall taste of the salad.
Serve: Give the salad a gentle stir before serving. Enjoy this refreshing and protein-rich pea salad as a side dish or light meal.

Notes

For best flavor, use high-quality nitrate-free bacon.
The dressing can be made a day ahead and stored in the fridge.
If you prefer a vegetarian version, omit the bacon or substitute with plant-based bacon alternatives.
Ensure peas are thoroughly drained to prevent excess moisture in the salad.
Add extra herbs or freshly cracked black pepper for more flavor, if desired.
Taste and adjust salt to your liking after mixing the salad.

Nutrition

Serving Size: about 1 cup
Calories: 180
Sugar: 7g
Sodium: 480mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 5g
Protein: 13g
Cholesterol: 20mg