Carmel’s Crunchy Pea Salad
8 slices bacon
1 (10 ounce) package frozen green peas
thawed and drained
½ cup chopped celery
½ cup chopped green onions
⅔ cup sour cream
1 cup chopped cashews
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.
Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.
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