Creamy Green Pea and Cheese Salad

Pea Salad

• 1 cup sour cream
• 3 tablespoons white vinegar
• 1 teaspoon salt
• 6 cups frozen green peas — about 2 [16-ounce] packages, thawed and thoroughly drained
• Reserved from above scallions (optional) — thinly sliced, divided
• 1 cup sharp cheddar cheese — shredded, divided
• Reserved from above bacon (optional) — cooked until crisp, crumbled, divided

Garnish

• bacon (optional) — reserved from above, optional
• scallions (optional) — reserved from above, optional
• black pepper (optional) — coarse, freshly cracked, optional

1. Make the Dressing: In a medium mixing bowl, stir together the sour cream, white vinegar, and salt until completely smooth, about 30 seconds.1 cup sour cream, 3 tbsp white vinegar, 1 tsp salt
2. Add the Peas: Place the frozen peas in a large colander and run cold water over them just until thawed but still cold and firm, 2 to 3 minutes. Drain for 5 minutes, then pat dry with paper towels or a clean kitchen towel. Reserve about 1 tablespoon of the scallions for garnish. Gently fold the peas and remaining scallions into the dressing until evenly coated.6 cups green peas, 1/3 cup scallions
3. Layer the Salad: Reserve 2 tablespoons of the crumbled bacon for garnish. Spoon half the pea mixture into a serving bowl. Sprinkle with half the cheddar cheese and half the remaining bacon. Repeat the layers with the remaining pea mixture, cheese, and bacon.1 cup sharp cheddar, ½ cup bacon
4. Chill: Cover the serving bowl tightly and refrigerate for at least 1 hour and up to 24 hours, until the salad is cold throughout.
5. Serve: Just before serving, scatter the reserved bacon and scallions over the top. Add freshly cracked black pepper if desired, and serve cold.reserved bacon, reserved scallions, black pepper, if using