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