Thursday, April 29, 2010

crunchy pea salad

Crunchy pea salad is great on the buffet table...and is quick and easy to assemble. My recipe is handwritten on a little card...copied from a magazine decades ago...and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad...or makes a great side dish.

  • 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
  • 1 cup chopped fresh celery
  • 1/4 cup red oion, chopped
  • 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
  • 1/2 cup salted cashews or dry roasted peanuts
  • 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
  • salt and pepper to taste


  1. Combine first five ingredients in a large bowl; mix well.
  2. Gently fold the dressing into pea mixture.
  3. Add salt and freshly ground black pepper.
  4. Refrigerate until ready to serve.
  5. Serves 8.

    Notes :
  • You can make this salad well in advance, but might want to add the nuts just before serving.
  • Use less dressing than called for if you prefer.
  • Double the recipe for a crowd.