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Water Chestnut Pea Salad Recipe

Water Chestnut Pea Salad Recipe photo by Taste of Home

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A local restaurant serves a pea salad that everyone raves over, so I came up with a similar version my family likes even better. My husband requests the well-dressed crunchy combination often during the summer. At 70¢ a serving, it doesn't cost a lot to make this chilled vegetable side dish. —Maree Waggener Cheney, Washington

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Water Chestnut Pea Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

2 medium carrots, chopped
1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, thinly sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup prepared Hidden Valley® Ranch

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5 bacon strips, cooked and crumbled
1/4 teaspoon pepper

Directions

Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

Originally published as Water Chestnut Pea Salad in Quick Cooking May/June 2001, p31

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Reviews for Water Chestnut Pea Salad

Water Chestnut Pea Salad

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Reviewed on Mar. 14, 2013 by nelda h. till

My husband and I really like this salad. Didn't have Ranch Dressing, so used light Ceasar Creamy Salad Dressing. Used one-half of a medium onion chopped, since didn't have on hand the green onions. Also added Cayenne instead of pepper and can of drained small English peas instead of frozen. Only made changes since didn't have the ones called for. It is really good.

Reviewed on Apr. 18, 2011 by susanmakiko

I took out the carrots and added Chinese peas and edamame with some diced red onion...yummy!

Reviewed on Jun. 11, 2009 by tommypoo

This salad is a favorite of ours, and many has ask for the recipe since making it. We usually omit the carrots.