Reviewed: Apr. 29, 2006

After reading the reviews we decided to just make the salad as is. Glad we did it was excellent and we added the dressings that we liked. Thanks for a great post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 4, 2005

Good! Very refreshing, I loved the taste. I used light sour cream and half a small red onion, chopped, instead of green. Added some dried dill. I only had 1/2 cup of cashews, but I liked that amount. I will make this again.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2005

This is a good pea salad recipe. I added a couple of hard-boiled eggs, cubed cheese and chopped pickles. I did not have any cashews on hand so I did not use them but next time I will try adding the cashews.

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Jamie

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

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Reviewed: May 15, 2005

Cannot wait to make this again and again over the summer. In order to decrease the fat I used water chestnust instead of the cashews, and half bacon/half Morningstar Farm veggie bacon...no one at the table suspected a thing! Then, when I opened my new container of sour cream...it was spoiled and I had to substitute. I used what sour cream I had left in the fridge with equal parts nonfat plain yogurt and ranch dressing, mixed in a little sugar to take the edge off the yogurt. I would do the same next time, healthier too!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Apr. 18, 2005

My 10 year old LOVED this - but then, she'll eat a chair if it has bacon wrapped around it! I'll make this again - I have other bacon lovers in mind who will go crazy!

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ROBBIN818

Cooking Level: Professional

Home Town: Sand Lake, New York, USA

Living In: Rensselaer, New York, USA

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Reviewed: Feb. 15, 2005

This was a hit! I agree with the other reviewers to double the recipe if serving more than 4 people.

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SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Feb. 1, 2005

I've made this recipe several times, always to rave reviews! It's requested for all office functions, and my family loves it in the summer time. I use a 16 oz bag of petite peas, and light sour cream, and adjust quantities upward somewhat. The recipe is not fussy about amounts!

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CHERYLINMD

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Reviewed: Dec. 18, 2004

Thanks for the excellent recipe. I used 1/3 cup sour cream, and 1/3 cup ranch dressing the first time. The second time I just used 2/3 cup ranch dressing as I was out of sour cream. I also used chopped water chestnuts in place of the cashews both times, and everyone raved over it!

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Jul. 22, 2004

I probably shouldnt rate this recipe, as I had to alter it because I ended up being out of sour cream, and used Mayo instead.. But its great. i put water chestnuts, celery, onion, and bacon in with a spoonful of sugar and we love it!

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Jul. 21, 2004

This is the best salad, I am required to make it for all family gatherings. If I show up without it I am in the doghouse. Perfect for warm summer days, its cool and crisp.

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POOKIE5995

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Reviewed: Jun. 18, 2004

Tasty. I used 5 slices of turkey bacon and replaced celery, which I don't like, with chopped jicama. I might make it again, but I would try other pea salads just to see if there is something else I preferred.

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3 users found this review helpful

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NetteNet99

Cooking Level: Intermediate

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Reviewed: May 11, 2004

Surprisingly delicious. I added garlic pepper for taste and skipped the nuts. This went great with fish or any meal. Easy and quick.

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4 users found this review helpful

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JENN_77

Cooking Level: Expert

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Reviewed: Apr. 11, 2004

made this for Easter dinner, everyone loved it! doubled the recipe and added about 1& 1/2 cups shredded sharp cheddar as someone else suggested. delicious!!

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DEIRDRE1

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Reviewed: Feb. 22, 2004

Pretty good I thought but no one else in the family wanted it.

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LESLIEKAE1

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Reviewed: Feb. 12, 2004

We loved this recipe. I used a 16-oz. bag of frozen peas. Next time I'm going to add 1/2 cp. shredded cheddar cheese.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Jan. 25, 2004

We enjoyed this tasty, crunchy, pea salad. Thanks!

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BEINCOGNITO

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Reviewed: Nov. 18, 2003

OUTSTANDING. WE HAVE A FAVORITE RESTAURANT THAT SERVES PEA SALAD REGULARLY AS A SIDE AND IT'S VERY GOOD BUT THIS TOPS THAT ONE FOR SURE. I USED KNUDSEN LIGHT SOUR CREAM WHICH IS ONLY 35 CALORIES FOR 2 TABLESPOONS AND IT'S GREAT SO IT CUTS THE CALS ALOT. I USED CRUSHED WALNUTS BECAUSE IT'S ALL I HAD AND IT WAS FINE BUT I THINK YOU COULD ELIMINATE THE NUTS ALTOGETHER AND IT WOULD STILL BE GREAT BECAUSE YOU GET LOTS OF CRUNCH FROM THE CELERY.

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EM4BERN

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Reviewed: Aug. 31, 2003

This was so good! I also added 1/2 packet ranch dressing to the sour cream. It was a little creamier than I thought it would be (they coat the peas really thick) but it tasted perfect! I will be making this one again!

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LAURILAN

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Reviewed: Aug. 8, 2003

This recipe was a real winner at my family gathering, I have made is several times since. Thank you, most tasty.

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PUDDINWV

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Reviewed: Jun. 29, 2003

This was a big hit at a party I had. I also added the 1/2 package of Ranch Dressing for seasoning. I would definitely make again!

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LESLIERIDLE

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Carmel's Crunchy Pea Salad

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