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sweet pea salad

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

A friend who brought this to our den's 4th of July picnic one year, and I had to get the recipe from her! It's so delicious. It makes a lot, so I like to take it to potluck parties and large gatherings. And there's never any leftovers, and I'm usually asked for the recipe--which are good signs that others enjoy it as much as we do.

►
(1 rating)
yield serving(s)
prep time 3 Hr 15 Min
method No-Cook or Other

Ingredients For sweet pea salad

  • 4 bag
    (16-oz each) frozen peas, not thawed (i usually use only 3 bags, but original recipe called for 4 bags)
  • 8 oz
    sliced water chestnuts, drained
  • 1 bunch
    celery, chopped
  • 1 lg
    red onion, chopped
  • 8 oz
    smoked gouda or edam cheese, cubed
  • 1 1/4 c
    low-fat sour cream
  • 1 tsp
    granulated sugar
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1 c
    sliced cashews

How To Make sweet pea salad

  • 1
    Place frozen peas, chestnuts, celery, onion, and cheese in a large salad bowl.
  • 2
    In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon. Place in refrigerator for several hours (or overnight is ideal).
  • 3
    Add the cashews just before serving, and toss well to thoroughly blend all ingredients.
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