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Even people who don’t like peas love this crunchy recipe, including my own children. I love the fact that it‘s so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I’ve been making it ever since. --Laurinda Nelson, Phoenix, Arizona
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Nutritional Facts 1 serving (3/4 cup) equals 466 calories, 40 g fat (6 g saturated fat), 14 mg cholesterol, 762 mg sodium, 16 g carbohydrate, 6 g fiber, 12 g protein.
Originally published as Pea 'n' Peanut Salad in Simple & Delicious July/August 2006, p37
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Reviewed on Dec. 26, 2011 by deneicy
DELICIOUS! Easy to make! The peanuts added a WONDERFUL surprising CRUNCHINESS.
Reviewed on Aug. 20, 2011 by luralu5357
This was my contribution to "salad day" at work. It got rave reviews. Instead of cooked and crumbled bacon, I used Hormel Real Bacon Bits. I plan to add some cubed or shredded cheddar cheese the next time I make it.
Reviewed on Jun. 02, 2011 by Regi M
My Mother's second cousin brought this to a family reunion quite a few years ago and it was extremely well received by a family of great cooks. Both have sinced passed on but this recipe went home with everyone there and has always been met with raves both for its taste, textures, colour and ease of preparation. For large groups I double it. I don't thaw the peas first as I make this ahead of some other dishes and they thaw while waiting to be devoured. I decorate it with red onion rings and sliced radish rounds to play up the red and green colours. Member of my weaving guild always wanted me to bring this to pot lucks (before I moved). It is in with all my family heritage recipes now!
Reviewed on May. 16, 2011 by Badgirl31
I thought this was great. I did change it up to make it lower calorie. I used light mayo and fat free zesty italian dressing and slightly less peanuts. I also added a can of white beans to make it more hearty and add protein. I ate it first as it was as a salad and then the next day I put it on a whole wheat tortilla as a wrap. I would recommend this!
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