- 1 package (10 ounces) frozen peas, thawed
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup thinly sliced celery
- 1/2 cup sliced green onions
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon seasoned salt, optional
- In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving. Yield: 8 servings.
Originally published as Crunchy Pea Salad in Taste of Home June/July 1998, p9
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Reviewed Jul. 27, 2010
"I have made this a number of times. It is a great alternate to traditional pea salad. Refreahing in the summer"