This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Crunchy Pea Salad

By: Barbara Kopfmann

"Radishes and water chestnuts put the crunch in this appealing salad that's draped in a light mayonnaise dressing. Barbara Kopfmann of West Bend, Wisconsin shares the recipe."

Rate/Review | Read Reviews (19)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (16 ounce) package frozen peas, thawed
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup diced radishes
1/2 cup diced sweet red pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 teaspoon dill weed
1/2 teaspoon garlic salt
1/2 teaspoon poppy seeds

Directions

In a large serving bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Footnotes

Nutritional Analysis: 2/3 cup equals 120 calories, 3 g fat (trace saturated fat), 4 mg cholesterol, 358 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.