Creamy Pea Salad With Bacon & Chickpeas by Gwen Johnson

1/4 cup Zesty Italian Dressing

1/2 cup mayonnaise

1/4 tsp salt

1/2 tsp fresh ground black pepper

1 tbsp fresh parsley - finely chopped

2 pounds frozen peas - nearly thawed

1/2 large red onion - finely chopped

4 stalks celery - chopped

1 cup Smoked Gouda - diced into small 1/2' cubes

1/3 cup green onion - chopped

2.8 oz Real Bacon Bit Pieces - 2.8 oz jar

Prepare the dressing - In a large mixing bowl whisk together the Italian dressing, mayonnaise, salt and pepper, and chopped parsley. Whisk well to combine.

Mix the salad - Add the (nearly) thawed peas, red onion, celery, smoked gouda, green onion and bacon pieces to the bowl with the dressing mixture and carefully mix to combine.

Season to taste and serve - season with additional salt and pepper, to taste. Best served cold.