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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
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
- 1. 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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