Recipe by Lois
"This is a quickly prepared recipe, and is always juicy and crunchy at the same time. It is a healthy lunch, or used as a cold dinner salad for hot summer nights. Excellent for potlucks."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
frozen green peas
1 (8 ounce) can
sliced water chestnuts, drained and cut into strip
roma (plum) tomatoes, chopped
sweet pickles, finely chopped
This was a very interesting combination of flavors and textures. Oddly, the taste reminded me of a hamburger--when you get down to that last bite and there's nothing left but bun and condiments. The water chestnuts and sweet pickles made the salad. Instead of mayo, I blended an avocado with 4 tsp of balsamic vinegar and 3 sundried tomatoes (I discovered on accident that this strange combo actually tastes quite a bit like mayo, and the creamy texture is a perfect substitute). Next time, I'll cut back on the tomato so the flavor of the peas comes through more, use more pickle, and omit the onion (personal preference--I don't like raw onion, so I used green onion, which I can tolerate because it's milder, but the flavor was still too oniony for my taste). It wasn't quite as good the next day, though--the peas got mushy.
This salad might be okay with fresh peas. I thought the mayonnaise dressing was a bit plain, so I added a squeeze of fresh lemon and some brown sugar, as found in another recipe here. It was okay, but I probably won't make it again.
This is an excellent salad, but if you don't like sweet pickles, which I don't, leave them out and it is fine. Also remember you can lower the calorie content by using light mayonnaise which works just as well. Tomatoes should be cut small, but not diced.
This was good. I used lowfat mayo and pickle juice instead of lemon. My supermarket was out of plum tomatoes so i used about 1/2 pint of grape tomatoes cut in 1/2. I thought it tasted good the next day with the execption of the tomatoes being a little mushy.
I actually loved this combination. However, I will say, that I modified, only because of what I had. One, my Romas were rather large, so 3 equaled 6 easily. And when I thought I had sweet pickles on hand...I didn't and had no choice but to grab for the relish, I measured out 2 TBSPs of Sweet Pickle Relish to start with and added one more after tasting it. The lightness of this dish was really well balanced and wasn't at all heavy weighted with the cheese in the "normal" Pea Salads. I will totally make again because I was double and triple dipping my spoon in and munching while making Easter dinner. Thanks...I truely enjoyed this.
Excellent side dish, quick and easy to prepare.
Great combinaton of pantry ingrediants and quick assembly. Very tasty. I used bell peppers instead of tomatoes and added a bit of salt and lemon zest
Great salad.The people at our table loved it and that's what counts. The crunchy chestnuts made it special.I ate some leftover salad the next day after it had a chance to blend and it was even better.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Pea Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 241
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a creamy potato salad that’s almost entirely fat-free.
This dessert salad is creamy with bursts of grape flavor.
It’s the classic green salad dressing starring tarragon and parsley.