Pea salad

June 24, 2013 

Serves 6

Here is another pea salad recipe for Donna Moncrieff of Sacramento. It comes from Shelby Turner of Fair Oaks.

Ingredients:

3½ cups frozen petite peas, thawed

1 bunch green onions, chopped

1 cup canned sliced water chestnuts, drained, chopped

½ cup crumbled, cooked bacon

1 cup sharp cheddar, in small cubes

¼ cup sour cream

¼ cup mayonnaise

Boston or Bibb lettuce

Instructions:

Place peas in a medium-size bowl. Add green onions, water chestnuts, cheese and bacon. In a second bowl, blend sour cream and mayonnaise together and pour over vegetable mixture. Stir well to coat. Serve on lettuce leaves.

Per serving: 280 calories; 12 grams protein; 15 grams carbohydrates; 18 grams fat (7 saturated, 2 monounsaturated, 1 polyunsaturated, 8 other); 39 milligrams cholesterol; 534 milligrams sodium; 4 grams fiber; 61 percent calories from fat.

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