Morgan's Lakeplace Bistro Pea Salad
2 (10-oz.) boxes frozen peas, defrosted
1/4 lb. snow peas, strings pulled, cut on the diagonal into 1/4-inch
1/3 cup mayonnaise (can be light)
1/3 cup sour cream (can be light)
3/4 tsp white pepper
1/4 tsp salt
1/2 small red onion, finely diced
1/2 lb. bacon, cooked until crisp, drained and crumbled
1/2 cup sliced, drained water chestnuts
in refrigerator overnight, then lay out in a pan lined with paper
towels at room temperature for 20 minutes to remove excess moisture.
Bring a pan of water to a boil, add the snow peas and time 30
seconds. Drain and rinse with cold water. Pat dry with paper towels.
Blend together the mayonnaise, sour cream, white pepper and salt.
Combine the peas, snow peas, red onion, bacon and water chestnuts
with the dressing, stirring until well coated. Refrigerate 24 hours
to blend the flavors.
Makes 8 servings.