Crispy & Crunchy Pea Salad

A unique, distinctive vegetable side dish, or a delightful salad.


8 to 10


1 Package Frozen Petite Peas (defrosted and drained)
½ cup chopped celery
½ teaspoon sale
½ cup chopped green onions
2 tablespoon sour cream
¼ cup garden dressing (recipe follows)
Addt'l sour cream
1 cup coarsely chopped cashews
¼ cup crisp bacon bits
Red leaf lettuce leaves (washed, drained, chilled)

Garden Dressing:
1 cup red wine vinegar
1 teaspoon fresh ground black pepper
¾ teaspoon fresh lemon juice
1½ teaspoon sale
1 teaspoon Dijon type mustard
1 mashed clove of garlic
1 teaspoon Worcestershire sauce
3 cup Corn Oil
1 teaspoon sugar

Nutritional information

No nutrition information available


Place peas in a bowl and gently mix in onions, celery, salt, sour cream and dressing. Cover and refrigerate for up to 3 days. Remove from refrigerator 30 min before serving. Add additional sour cream, if necessary, stir in nuts and bacon bits, and place on lettuce-lined platter or individual plates. Garnish with additional nuts, optional.

Dressing Preparation: In blender, mix juice, vinegar, salt and pepper, Worcestershire sauce, mustard, garlic and sugar. Slowly pour in oil in a steady stream. Keeps for several weeks in refrigerator.