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