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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Yield: 6 servings.
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