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Light and Crunchy Pea Salad Recipe
Light and Crunchy Pea Salad Recipe photo by Taste of Home

Light and Crunchy Pea Salad Recipe

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Radishes and water chestnuts put the crunch in this appealing salad that's draped in a light mayonnaise dressing. Barbara Kopfmann of West Bend, Wisconsin shares the recipe.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 1 package (16 ounces) frozen peas, thawed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup diced radishes
  • 1/2 cup diced sweet red pepper
  • 1/3 cup diced red onion
  • 1/3 cup reduced-fat mayonnaise
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon poppy seeds

Nutritional Facts

2/3 cup equals 120 calories, 3 g fat (trace saturated fat), 4 mg cholesterol, 358 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1/2 fat.


  1. In a large bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Crunchy Pea Salad in Taste of Home April/May 2005, p12

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Reviewed May. 14, 2011

"I make this salad all the always gets rave reviews...good choice for a potluck lunch"

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