Sweet Pea Salad

Sweet Pea Salad Recipe

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Vickie Parks


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 vote
about 24
3 Hr 15 Min
No-Cook or Other


4 bag(s)
(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 large
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
1 tsp
black pepper
1 c
sliced cashews


1Place frozen peas, chestnuts, celery, onion, and cheese in a large salad bowl.
2In 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).
3Add the cashews just before serving, and toss well to thoroughly blend all ingredients.

About Sweet Pea Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Dutch
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #peas, #salad, #smoky cheese