Recipe by candygrama
"Great fresh-tasting salad."
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1 (10 ounce) package
1 (8 ounce) can
sliced water chestnuts, drained
green onions, sliced
red wine vinegar
Only exception to following this recipe to the letter was using diced water chestnuts (what I had on hand) instead of sliced, and that would only impact presentation, not flavor. The veggie combination is tasty, it was just the dressing that we didn’t care for. The paprika, dry mustard, and soy sauce just didn’t complement each other IMO, but I wanted to give it a try. I will say that I thought the addition of the optional mayonnaise did help, but the dressing totally liquified in a very short period of time...definitely not pretty. I hate to give such a bad review being the first reviewer, and I do not want to discourage anybody from trying this recipe. We all have different tastes, and what tastes good to one may not taste the same to another. Sorry, but I won’t be making this one again.
I used a combination of lemon greek yogurt and mayo and subbed rice wine vinegar for the red. We also found the paprika and mustard strange with the other asian flavors. I would recommend rough chopping the chestnuts to a size similar to the peas just for ease of eating.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Pea and Water Chestnut Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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