Crunchy Pea Salad
"A different salad idea...a favorite at covered dish affairs."
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (10 ounce) package frozen peas, thawed
- 1 lb bacon, cooked crisp and crumbled
- 1⁄3 cup green onion, sliced
- 1 can water chestnut, diced
- 1 cup monterey jack cheese, diced
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 cup ranch dressing
- 1⁄2 cup sour cream
- 1 cup toasted sunflower seeds or 1 cup chopped cashews
- lettuce leaf
directions
- Combine all the ingredients except the sunflower seeds or cashews and toss lightly.
- Chill at least 4 hours before serving, then top with the sunflower seeds or cashews.
- Serve on lettuce leaves.
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Reviews
-
Our whole family loved this! I am saving this recipe to make as a regular for our summer salad recipe for when we pick fresh peas out of the garden. Thank you so much for sharing this delicious recipe! xo LA :-) -
I usually make this using mayonaise instead of ranch and sour cream. I think I prefer my recipe as it doesn't overpower the peas. -
Excellent! Followed exactly except left out the dijon mustard because I don't like it. Easy, fast, yummy! This is a recipe that I will make often.
Tweaks
-
I usually make this using mayonaise instead of ranch and sour cream. I think I prefer my recipe as it doesn't overpower the peas.
RECIPE SUBMITTED BY
Diana Thompson
Candler, NC
I am a registered nurse (pediatric ICU for 21 years; hospice for the past 12 years), married, mother of 2 daughters, and grandmother to 2 grand-daughters. I have a huge collection of cookbooks and on-line recipes and have always read these recipes the way others read novels. I recently had weight-loss surgery, but find that I enjoy finding new recipes and cooking for others even more than before! Aside from cooking, my other major interests are family, pets,reading,travel,and music.
