Carmel's Crunchy Pea Salad

Carmel's Crunchy Pea Salad

89 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Dee

“This salad is great for summer meals - especially barbeques!”

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Adjust Servings

Original recipe yields 6 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.
  3. Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.

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Reviews (89)

Rate This Recipe


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 one at the table suspected a thing! Then, when I opened my new container of sour 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!



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.

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Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Pea Salad II


next recipe:

Sweet and Crunchy Pea Salad