“This salad is great for summer meals - especially barbeques!” - by Dee
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.
- Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.
Nutrition
Amount Per Serving (6 total)
- Calories
- 292 cal
- 15%
- Fat
- 21.2 g
- 33%
- Carbs
- 16.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (86)
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 bacon...no one at the ..." See moretable 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
"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 occasi..." See moreon 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."
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