Peanutty Pea Salad

7 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    45 m
Recipe by  Rebecca

“Tasty summer salad!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
  2. Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

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Reviews (7)

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I've made this salad twice. By the recipe exactly the first time, and with some modifications the second. Both are tasty! For some variation, eliminate the sugar, add 1/4 envelope of Ranch dressing mix, halve the peanuts and add 1/2c of celery instead. Yummy both ways. BTW, I used 1/2 of a very small red onion. Thanks Rebecca.

Kay Close

Kay Close

This recipe would also be great for the Christmas holiday season - with the green peas and the red cranberries and onions it is perfect and tasty as well. You can make it with the peas frozen and let them thaw after salad is mixed. I found the onion amount to be a bit too much so I would cut it down by half. Enjoy!



I love this recipe! It reminds me of a salad that the dining hall at my university used to make. It had the same dressing, but used broccoli in place of peas and sunflower seeds in place of peanuts. I think I may try those substitutions next time. And I may cut down on the dressing.

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Amount Per Serving (8 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet



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#1 Pea Salad Most Requested!


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