Crunchy Pea and Cheese Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Good recipe for a hot day. Not something for everyone but really tasty. When I make it I use regular prepared mustard since I don't like dijon mustard. Would be great for brunch! Ingredients:
10 ounces frozen peas |
1 cup celery, sliced thin |
8 ounces sliced water chestnuts, rinsed and drained |
1/4 cup sweet onion, finely chopped |
1/2 cup green pepper, diced 1/4 1 cup monterey jack cheese -- diced 1/4 |
8 ounces ranch salad dressing |
1/2 cup sour cream |
1 teaspoon dijon mustard |
1 cup sunflower seeds |
2 tablespoons bacon bits, optional |
Directions:
1. In a large bowl toss together the peas (still frozen), celery, water chestnuts, onion, green pepper and cheese.
2. In a small bowl, stir together the ranch dressing, sour cream and dijon.
3. Pour dressing over vegetables and stir to combine.
4. Sprinkle in bacon and sunflower seeds and stir well.
5. Chill for several hours.
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