This is a lightened up version of a popular salad that everyone loves and is a perfect side dish at your next BBQ.
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.
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Chef Michi Watarai