Spinach Pea Salad with Bacon and Sausage
This hearty Spinach and Pea Salad is tossed with smoky bacon, summer sausage, and a creamy homemade dill ranch dressing—perfect for spring and summer cookouts, potlucks, or lunches.
Servings: 4 to 6 servings
Ingredients
For the Salad
- 12 ounces frozen peas , thawed and drained well
- 10 ounces fresh baby spinach , washed and dried well
- 3 medium scallions , thinly sliced on a bias
- 12 ounce package bacon (I use hickory or applewood smoked)
- 1 cup summer sausage , peeled and cut into 1/2- to 3/4-inch cubes
- 1 cup shaved or coarsely shredded parmesan cheese (preferably Parmigiano Reggiano)
For the Dressing
- ½ cup mayonnaise (such as Duke’s or Hellmann’s)
- ½ cup sour cream
- ½ cup buttermilk (preferably whole)
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon liquid smoke (I use Wright’s Hickory), optional
- 1 to 3 teaspoons freshly-squeezed lemon juice , plus additional to taste
- kosher or fine sea salt and freshly-ground black pepper
Instructions
Make the Dressing
- In a large jar with a tight-fitting lid, combine all dressing ingredients, starting with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Shake well until smooth and fully combined. Taste and adjust the seasoning and lemon juice, if needed. Refrigerate for at least 1 hour to allow the flavors to meld.
Cook the Bacon
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil for easy cleanup. Arrange the bacon slices in a single layer without overlapping.
- Bake for 12–20 minutes, or until the bacon is crisp and the fat has rendered. Transfer to a paper towel-lined plate to drain. Let cool, then chop or crumble into bite-sized pieces.
Assemble the Salad
- In a large bowl, combine the spinach, peas, scallions, crumbled bacon, and cubed summer sausage. Just before serving, drizzle as much or as little ranch dressing as you like, and toss gently to coat. Top with shredded or shaved Parmesan and a few grinds of black pepper.
- Serve immediately with crusty bread, if desired.
Nutrition
Serving: 0.16recipe | Calories: 653kcal | Carbohydrates: 15g | Protein: 24g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1148mg | Potassium: 685mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5321IU | Vitamin C: 39mg | Calcium: 315mg | Iron: 3mg
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