Finely dice the red onion and place in a small bowl. Pour the white balsamic over the onions, cover with plastic wrap and refrigerate overnight. Place the frozen peas in refrigerator to thaw as well.
Cook the bacon, crumble and set aside.
Drain the onions, reserving the vinegar. Whisk together the sour cream, mayonnaise, sugar, basil, garlic and 1-2 tablespoons of the white balsamic from the onions. Season with salt, pepper, & sriracha sauce. Add more vinegar if dressing is too thick.
In a medium bowl, add the thawed peas, celery, and pimiento. Dress the peas with the dressing. Mix well and taste, adjust seasoning if necessary. Toss in the cheese and crumbled bacon before serving. Enjoy!
Ingredients
Directions
Finely dice the red onion and place in a small bowl. Pour the white balsamic over the onions, cover with plastic wrap and refrigerate overnight. Place the frozen peas in refrigerator to thaw as well.
Cook the bacon, crumble and set aside.
Drain the onions, reserving the vinegar. Whisk together the sour cream, mayonnaise, sugar, basil, garlic and 1-2 tablespoons of the white balsamic from the onions. Season with salt, pepper, & sriracha sauce. Add more vinegar if dressing is too thick.
In a medium bowl, add the thawed peas, celery, and pimiento. Dress the peas with the dressing. Mix well and taste, adjust seasoning if necessary. Toss in the cheese and crumbled bacon before serving. Enjoy!