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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly). Ingredients:
4 (16 ounce) bags frozen sweet peas (not thawed) |
8 ounces sliced water chestnuts, drained |
1 bunch celery, chopped |
1 red onion, chopped |
8 ounces smoked gouda cheese or 8 ounces edam cheese, cubed |
1 1/4 cups low-fat sour cream |
1 teaspoon sugar |
salt and pepper, to taste |
1 cup sliced cashews |
Directions:
1. Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
2. In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
3. Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.
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