Crunchy Pea Salad
Yield
4 servingsPrep
20 minCook
20 minReady
20 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
10 | ounces |
green peas
fresh or frozen |
|
4 | slices |
bacon
cooked crisp, drained and crumbled |
|
1 | cup |
celery
diced |
|
½ | cup |
sour cream
|
|
1 | cup |
celery
chopped |
|
¼ | cup |
scallions, spring or green onions
diced |
|
1 | cup |
cashew nuts
|
* |
½ | teaspoon |
dijon mustard
|
|
1 | clove |
garlic
minced |
|
½ | cup |
salad dressing, creamy ranch
or as needed |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
289 | ml/g |
green peas
fresh or frozen |
|
4 | slices |
bacon
cooked crisp, drained and crumbled |
|
237 | ml |
celery
diced |
|
118 | ml |
sour cream
|
|
237 | ml |
celery
chopped |
|
59 | ml |
scallions, spring or green onions
diced |
|
237 | ml |
cashew nuts
|
* |
2.5 | ml |
dijon mustard
|
|
1 | clove |
garlic
minced |
|
118 | ml |
salad dressing, creamy ranch
or as needed |
* |
Directions
Rinse peas in hot water (or steam if fresh); drain.
Combine vegetables, nuts, and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad mixture.
Toss gently. Chill.