Dice the red onion into small, bite-sized pieces and roughly chop the slivered almonds if needed—this prep work takes just a few minutes and ensures smooth assembly later. Measure out the fresh dill and set all prepped ingredients aside.

Cook the bacon strips in a skillet over medium-high heat until they're golden and crispy, about 8-10 minutes. Transfer to a paper towel to cool slightly, then chop into bite-sized pieces. I like using quality bacon like Applegate Sunday Bacon because it adds a deeper, smokier flavor that elevates the whole salad.

In a large mixing bowl, combine the Greek yogurt, honey, cider vinegar, salt, and pepper. Whisk together until smooth and well combined, creating a creamy, tangy dressing. I always reach for Fage Greek yogurt because its thick, rich consistency creates a more luxurious coating for the salad than thinner yogurt brands.

Add the peas, chopped bacon from Step 2, diced red onion and almonds from Step 1, and fresh dill to the dressing. Fold everything together gently until all ingredients are evenly coated with the creamy dressing. The combination of cool peas, smoky bacon, and crunchy almonds creates wonderful texture contrast. Taste and adjust seasoning if needed, then serve immediately or chill until ready to eat.