Summery Pea Salad

This is a lightened-up version of a popular salad that everyone loves and is a perfect side dish at your next BBQ.

1 pkg. frozen green peas (16 oz. package; defrosted in a colander using very hot water)
1 can sliced water chestnuts (12 oz. can; drained)
½ cup red onion (finely chopped)
½ cup light mayonnaise
¾ cup fat free or light sour cream
1 tsp. garlic salt
salt
fresh ground black pepper
1 pkg. dry ranch style dressing
1 tomato (sliced into wedges)

Defrosting the peas with hot water will blanch them and retain their bright green color. Dry the peas thoroughly, put some paper towels out on a cutting board, then lay out the peas and blot them gently with another paper towel.

Place peas in a large bowl; gently fold in water chestnuts, red onion, mayonnaise, sour cream, garlic salt, salt and pepper. The dry ranch dressing should be added one teaspoon at a time according to your own preference, usually I add about a tablespoon. Pour the pea salad into a bowl and arrange the tomato wedges on top as an edible garnish. Keep refrigerated until ready to serve.

Recipe By:

Chef Michi Holland

Prep + Cook Time:

25 mins

Serving Size:

6 Servings

As featured in…

Jul. 2, 2008 Coupon Book