Pea, ricotta & bacon salad

Cooked peas with crisp bacon, creamy ricotta and a lemon dressing.

Before you start

Serves 4 as a light side. Contains milk.

Ingredients

• 300 g frozen peas
• 100 g bacon
• 150 g ricotta
• 100 g washed salad leaves
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Black pepper

Method

1. Cook peas according to the packet. Drain and cool promptly.
2. Cook bacon fully until crisp, then drain and chop.
3. Whisk oil, lemon and pepper. Toss with leaves and peas.
4. Scatter ricotta and bacon on top and serve promptly. Keep chilled before serving.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

Keep the good ideas coming

More from the recipe box

Recipe box

Pea & ricotta crostini

Crisp toast, creamy ricotta and bright peas make an easy lunch or a small plate to share.

Recipe box

Black bean, bacon & vegetable bites

Small baked bean patties with corn and cooked bacon: serve with salad or in mini buns.

Updated October 29, 2026 · Practical guidance