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Carmel's Crunchy Pea Salad

Carmel's Crunchy Pea Salad

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Dee

This salad is great for summer meals - especially barbeques!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

Wyattdogster
76
5/15/2005

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 bacon...no one at the table suspected a thing! Then, when I opened my new container of sour cream...it 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!

MAGGIE MCGUIRE
60
7/23/2003

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.

GLENDA GILLIAM
49
3/27/2003

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.