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.
prep time3 Hr 15 Min
methodNo-Cook or Other
Ingredients For sweet pea salad
(16-oz each) frozen peas, not thawed (i usually use only 3 bags, but original recipe called for 4 bags)
sliced water chestnuts, drained
red onion, chopped
smoked gouda or edam cheese, cubed
1 1/4 c
low-fat sour cream
How To Make sweet pea salad
Place frozen peas, chestnuts, celery, onion, and cheese in a large salad bowl.
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).
Add the cashews just before serving, and toss well to thoroughly blend all ingredients.
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