Pea Salad with Creamy Dressing Recipe

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Pea Salad with Creamy Dressing Recipe

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I found this recipe many years ago when I was planning a Father's Day party. My dad loved this refreshing crunchy salad so much he's requested it each year since.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (10 ounces) frozen peas, thawed
  • 6 bacon strips, cooked and crumbled
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup thinly sliced green onions
  • DRESSING:
  • 1/4 cup sour cream
  • 4 teaspoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt

Directions

In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour. Yield: 6 servings.
Originally published as Pea Salad with Creamy Dressing in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p61

Nutritional Facts

1/2 cup: 116 calories, 5g fat (2g saturated fat), 12mg cholesterol, 212mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 5g protein.

  • 1 package (10 ounces) frozen peas, thawed
  • 6 bacon strips, cooked and crumbled
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup thinly sliced green onions
  • DRESSING:
  • 1/4 cup sour cream
  • 4 teaspoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  1. In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour. Yield: 6 servings.
Originally published as Pea Salad with Creamy Dressing in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p61

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