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Water Chestnut Pea Salad

 Water Chestnut Pea Salad
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,
6 ServingsPrep: 20 min. + chilling


  • 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 ranch salad dressing
  • 5 bacon strips, cooked and crumbled
  • 1/4 teaspoon pepper


  • 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.