Summery Pea Salad
This is a lightened up version of a popular salad that everyone loves and is a perfect side dish at your next BBQ.Total time: 25 minutes
Makes: 6-8 servings
Ingredients
- 1 16 oz package frozen green peas, defrosted in a colander using very hot water
- 1 12 oz can sliced water chestnuts, drained
- ½ cup finely chopped red onion
- ½ cup light mayonnaise
- ¾ cup fat free or light sour cream
- 1 teaspoon garlic salt
- Salt and fresh ground pepper
- 1 package dry ranch style dressing
- 1 tomato, sliced into wedges
Directions
Defrosting the peas with hot water will blanch them and retain their bright green color. Dry the peas thoroughly – put some paper towels out on a cutting board, then lay out the peas and blot them gently with another paper towel.Place peas in a large bowl; gently fold in water chestnuts, red onion, mayonnaise, sour cream, garlic salt, salt and pepper. The dry ranch dressing should be added one teaspoon at a time according to your own preference – usually I add about a tablespoon. Pour the pea salad into a bowl and arrange the tomato wedges on top as an edible garnish. Keep refrigerated until ready to serve.
Recipe created by Personal Chef Michi Harris
