Savory Spinach & Pea Salad with Crispy Bacon and Sausage

Craving a dish that’s both fresh and satisfying, bursting with vibrant flavors, and perfect for any occasion? Look no further than this delightful **Spinach Pea Salad with Smoky Bacon and Summer Sausage**. It’s a hearty yet light meal, an exceptional side dish, and a guaranteed crowd-pleaser at spring and summer gatherings, from casual cookouts and family picnics to bustling potlucks.

This isn’t just any pea salad. It’s an elevated culinary experience featuring the crisp sweetness of green peas, the irresistible smoky crunch of perfectly cooked bacon, and the savory depth of tender summer sausage. Tying it all together is a homemade creamy dill ranch dressing, a velvety concoction that infuses every bite with a bright, herbaceous tang. Get ready to impress your guests and tantalize your taste buds with this truly unforgettable salad.

Crafting Your Hearty Spinach Pea Salad: A Step-by-Step Guide

Creating this flavorful spinach pea salad is an enjoyable process, broken down into simple, manageable steps. Follow along to achieve a perfectly balanced and utterly delicious dish.

Step 1: Whisk Up the Dreamy Dill Ranch Dressing

The star of this salad is undoubtedly the creamy, zesty dill ranch dressing. Making it from scratch ensures unparalleled freshness and allows you to customize the flavors to your preference. My preferred method for mixing this dressing is in a mason jar. Simply add all the ingredients, secure the lid tightly, and shake vigorously until you achieve a smooth, emulsified consistency. This technique is not only quick and mess-free but also allows for convenient storage of any leftover dressing right in the same jar.

Should a mason jar not be available, a standard mixing bowl and a whisk will work perfectly well. Here’s a detailed look at the essential components for your homemade dressing:

• Mayonnaise and Sour Cream: For the ultimate creamy texture and rich flavor, opt for a high-quality, full-fat mayonnaise such as Duke’s or Hellmann’s. Similarly, full-fat sour cream contributes significantly to the dressing’s luxurious consistency. If you’re aiming for a lighter option, feel free to substitute with reduced-fat versions, though it might slightly alter the richness.
• Buttermilk: This key ingredient serves a dual purpose: it thins the dressing to a wonderfully pourable consistency and introduces a delightful tang that balances the richness of the mayo and sour cream. You can use either whole or low-fat buttermilk, depending on your desired level of creaminess and tang.
• Fresh Herbs: The vibrant flavors of chopped fresh dill and parsley are indispensable for this dressing. Fresh herbs provide an aromatic punch that dried herbs simply cannot replicate. In a pinch, if fresh herbs are unavailable, you can substitute with dried herbs, using approximately one-third of the quantity of fresh herbs specified.
• Aromatic Seasonings: To achieve a deep, savory foundation without the sharp bite of raw garlic or onion, we utilize garlic powder and onion powder. These finely ground spices integrate seamlessly into the dressing, enhancing its overall complexity. Remember to also season the dressing generously with salt and freshly cracked black pepper to taste, adjusting as needed after chilling.
• Lemon Juice for Brightness: A squeeze of freshly-squeezed lemon juice is crucial for adding a bright, acidic pop and a refreshing lift to the dressing. Start with a smaller amount and taste the dressing after it has chilled. The tanginess of buttermilk can vary, so you might want to add more lemon juice to achieve your preferred level of zestiness.
• Liquid Smoke (Optional but Recommended): For an intriguing layer of flavor that beautifully complements the smoky bacon and savory summer sausage in the salad, consider adding a small dash of liquid smoke. Brands like Wright’s Hickory offer a fantastic, authentic smoky essence. This ingredient is entirely optional, but it truly elevates the dressing’s profile.

Once all the ingredients are thoroughly combined, it’s essential to **refrigerate the dressing for at least one hour**. This chilling period is not just about cooling; it’s a critical step that allows the various flavors to meld and deepen, resulting in a more harmonious and complex dressing. After chilling, give the dressing a final taste test. This is your opportunity to adjust with additional salt, pepper, or lemon juice, ensuring it’s perfectly seasoned to your preference.

If you find your dressing to be a bit too thick after chilling (some types of buttermilk can be quite rich), simply stir in a small amount of extra buttermilk or a few drops of water until it reaches your desired pourable consistency.

Step 2: Achieve Perfect Crispy Bacon

The chilling time for your dill ranch dressing provides the ideal window to cook the bacon. While frying bacon on the stovetop is an option, I highly recommend **baking it in the oven**. This method is largely hands-off, yields consistently crispy results, and, most importantly, frees you up to focus on prepping the other salad components instead of monitoring a frying pan full of sizzling bacon in batches.

To bake bacon to perfection, begin by lining a rimmed half-sheet pan with aluminum foil. This simple step will make cleanup significantly easier. Arrange a package of **regular-cut bacon strips** in a single layer on the prepared pan. A slight overlap at the edges is acceptable, especially since the bacon will be crumbled later, but try to keep the slices as flat as possible to ensure even cooking and optimal crispness.

Preheat your oven to **400°F (200°C)**. Bake the bacon for approximately **12 to 20 minutes**, or until the fat has rendered beautifully and the bacon strips are wonderfully crisp and golden brown. The exact cooking time can vary based on your oven’s calibration and the thickness of your bacon, so it’s a good practice to start checking for doneness around the 12-minute mark and adjust accordingly.

Once the bacon has reached your desired level of crispness, carefully transfer it from the baking sheet to a plate lined with paper towels. This allows any excess grease to drain off, ensuring the bacon remains perfectly crisp. Let the bacon cool sufficiently until it is comfortable to handle, then proceed to chop or crumble it into bite-sized pieces, ready to be sprinkled into your salad.

Seeking more expert advice on bacon? Explore my comprehensive guide on How to Cook Bacon in the Oven for detailed step-by-step instructions and tailored tips for various cuts and desired crispness levels.

Step 3: Preparing Your Vibrant Salad Ingredients

While the irresistible aroma of bacon fills your kitchen and the dressing chills to perfection, take this opportune moment to prepare the remaining fresh ingredients. This ensures everything is ready for a seamless assembly when it’s time to bring your delicious spinach pea salad together.

1. Thoroughly Wash and Dry Spinach: Begin by rinsing your baby spinach thoroughly under cool water to remove any dirt or grit. The most crucial step here is to dry it exceptionally well. Any excess moisture clinging to the leaves will dilute the creamy dressing and can quickly lead to a soggy salad, which we want to avoid. A salad spinner is highly effective for this task, but if you don’t have one, gently pat the spinach leaves dry with paper towels until they are completely free of moisture.
2. Defrost and Drain Peas: If using frozen peas, thaw a package of sweet green peas completely. Once thawed, drain them very well to remove any excess water. For an extra measure, you can spread them out on a paper towel-lined plate for a few minutes to soak up any lingering moisture, ensuring they don’t water down your dressing.
3. Cube the Savory Summer Sausage: Most varieties of summer sausage come encased in a protective casing. Before cutting, make sure to peel this casing off completely. Then, dice the sausage into uniform, bite-sized cubes, ideally around 1/2- to 3/4-inch wide. This size ensures each bite of salad offers a perfect balance of flavors and textures.
4. Artfully Slice Scallions: For both vibrant color and a mild, fresh onion flavor, thinly slice your scallions. Be sure to use both the white and the green parts. For an elegant touch and a more appealing presentation, try cutting them on a bias, or diagonally, at a 45-degree angle.

Step 4: Assemble and Serve Your Irresistible Spinach Pea Salad

The moment has arrived to bring all your carefully prepped components together into one spectacular salad. When you are ready to serve, select a **large salad or mixing bowl** that offers ample room for tossing. Combine the thoroughly washed and dried baby spinach, the well-drained sweet peas, and the elegantly sliced scallions. Next, add the crispy crumbled bacon and the savory cubed summer sausage to the bowl.

Now, it’s time for the star dressing. Drizzle a generous amount of your chilled dill ranch dressing over the salad ingredients. Start with a smaller quantity, and then add more as needed, tossing gently, until the salad is coated to your desired taste and creaminess. The goal is to lightly coat each ingredient without drowning the salad.

Crucial Serving Advice: Always wait to dress the salad until just moments before you plan to serve it. The moment the creamy dressing comes into contact with the delicate spinach leaves, they will begin to soften and wilt. Dressing too early will compromise the crisp texture of your salad.

To finish, adorn the top of your salad with a generous sprinkle of shaved or coarsely shredded Parmesan cheese. For the most superior flavor, I highly recommend using Parmigiano Reggiano. A few grinds of freshly cracked black pepper will add a final aromatic flourish. We particularly enjoy serving this hearty salad with slices of **crusty bread** on the side. The bread is perfect for soaking up any delightful extra dill ranch dressing that pools at the bottom of the bowl, ensuring no flavor goes to waste.

Spinach Pea Salad with Bacon and Sausage

By: Amanda Biddle

This hearty Spinach and Pea Salad is a vibrant mix of smoky bacon, savory summer sausage, and crisp vegetables, all brought together with a creamy, zesty homemade dill ranch dressing. It’s the perfect dish for spring and summer cookouts, potlucks, or a satisfying lunch.

Prep Time: 15 minutes

Cook Time: 20 minutes

Dressing Chilling Time: 1 hour

Total Time: 1 hour 35 minutes

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 (using both white and green parts)
• 12 ounce package bacon (hickory or applewood smoked recommended)
• 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 best flavor)

For the Dressing

• ½ cup mayonnaise (such as Duke’s or Hellmann’s for superior creaminess)
• ½ cup sour cream (full-fat for richness)
• ½ cup buttermilk (whole buttermilk for best consistency)
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon liquid smoke (e.g., Wright’s Hickory), optional, but adds a wonderful smoky note
• 1 to 3 teaspoons freshly-squeezed lemon juice, plus additional to taste for brightness
• Kosher or fine sea salt and freshly-ground black pepper, to taste

Instructions

To Make the Dressing:

1. In a medium-sized jar with a tight-fitting lid, combine all the dressing ingredients. Begin with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and 1 teaspoon of lemon juice. Secure the lid tightly and shake vigorously until the mixture is completely smooth and well-combined. Taste the dressing and adjust the seasoning (salt, pepper, and lemon juice) as needed to achieve your desired flavor profile. Refrigerate the dressing for a minimum of 1 hour, allowing the flavors to fully meld and deepen. This step is crucial for the best taste.

To Cook the Bacon:

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleanup. Arrange the strips of bacon in a single layer on the prepared baking sheet. Ensure the slices are mostly flat for even cooking; a little overlap is fine since you’ll be crumbling the bacon.
2. Bake for 12 to 20 minutes, or until the bacon reaches your preferred level of crispness and the fat has rendered. Cooking times can vary, so start checking around the 12-minute mark. Once cooked, transfer the crispy bacon to a plate lined with paper towels to drain any excess grease. Allow it to cool completely before chopping or crumbling it into bite-sized pieces.

To Assemble the Salad:

1. In a large mixing bowl, combine the washed and dried baby spinach, the thoroughly thawed and drained sweet peas, the thinly sliced scallions, the crumbled bacon, and the cubed summer sausage.
2. Just before you are ready to serve, drizzle your homemade dill ranch dressing over the salad ingredients. Start with a smaller amount and add more as you gently toss, ensuring all ingredients are lightly coated to your taste.
3. Finish the salad by topping it with a generous sprinkle of shaved or coarsely shredded Parmesan cheese and a few additional grinds of freshly cracked black pepper.
4. Serve immediately. This salad pairs wonderfully with slices of crusty bread, perfect for soaking up any extra dressing.

Nutrition Estimate

Serving: 0.16 recipe | 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

Nutrition information is automatically calculated and should be used as an approximation only.