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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, Washington
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 240 calories, 15g fat (3g saturated fat), 15mg cholesterol, 428mg sodium, 19g carbohydrate (7g sugars, 5g fiber), 9g protein.

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