Broadway Pea Salad

By Hklbrries

Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon white pepper
• 1 teaspoon kosher salt
• 4 ounces snow peas, bud and strings removed
• 3 1/2 pounds frozen baby peas, thawed but not cooked (see note)
• 5 ounces water chestnuts, sliced
• 3 ounces veggie bacon, cooked crisp and chopped 1/4-inch pieces
• 2 1/2 ounces red onion, 1/4-inch dice

Details

Servings 8

Preparation

Step 1

Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, veggie bacon and red onions with dressing until ingredients are well coated.

Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.

Nutrition Information:
Per serving
367 calories
19.7 grams fat (5.6 grams saturated, 48 percent fat calories)
14 grams protein
34 grams carbohydrate
29 milligrams cholesterol
10 grams dietary fiber
838 milligrams sodium