Recipe by Dee
"This salad is great for summer meals - especially barbeques!"
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1 (10 ounce) package
frozen green peas, thawed and drained
chopped green onions
salt and pepper to taste
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!
I followed the recipe and, as written, this seemed pretty average to me. After letting it sit overnight I made a couple of ammendments to it which helped. I started by adding cubed cheddar cheese and fresh dill. Then I added in some ranch dressing and mixed it together to cut the heavy sour cream taste and make the texture a little lighter and smoother. Luckily, I did not add the cashews to the salad bowl, leaving them on the side for people to add as they wish, so I didn't have to deal with soggy cashews. After making those changes, it's better and still not one I'll probably repeat.
Delicious salad, Dee! I like to cut down on fat where I can so I omitted the cashews and added chopped waterchestnuts. To cut the pungency of the dressing, I added 2T mayo to the sour cream. On occasion I have added 2t of dry ranch dressing mix also.The bacon to green onion ratio makes this salad a big hit in our family. Thanks for sharing.
I really liked the cruncy difference but I changed it just a bit; I added half sour cream and half Ranch Dressing and it gave it a better taste.
This was the greatest tasting recipe for pea salad that I have ever found! I made this for Thanksgiving dinner and it was a great hit! Only problem was that it disappeared too quickly. Next time I will double the recipe. A sure-fired hit with my family.
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!
Absolutely delicious. I don't usually add the cashews, I throw a can of French Fried Onions on top. I also add a bit of mayo to the sour cream, as suggested by a previous reviewer, along with a bit of dry ranch dressing mix. Love this stuff... it's a family favorite! Thanks, Dee.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carmel's Crunchy Pea Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
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