Summery Pea Salad

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.