Crunchy Pea Salad

1 (10 oz.) pkg. frozen green peas
1 (6 oz.) can water chestnuts, drained and sliced
3 to 4 stalks celery, thinly sliced
1 c. coarsely shredded carrots
3 to 4 green onions, thinly sliced
2 Tbsp. salad oil
2 Tbsp. wine vinegar
1 Tbsp. soy sauce
1 tsp. sugar
1 tsp. paprika
1 tsp. dry mustard
1/2 tsp. salt
1 small clove garlic, minced or mashed
4 Tbsp. mayonnaise
salt and pepper
lettuce leaves
crisp bacon bits (optional)

Pour the peas into a wire strainer and run hot water over them to thaw. Drain well. Combine in a bowl the peas, water chestnuts, celery, carrots and green onions.

Mix together the salad oil, vinegar, soy sauce, sugar, paprika, mustard, 1/2 teaspoon salt and garlic. Beat to blend and pour over pea combination. Mix well and cover. Chill for 30 minutes to an hour.

Shortly before serving, drain off any extra marinade. Mix the mayonnaise into salad; add salt and pepper to taste. Arrange lettuce leaves on salad plates or in a salad bowl. Spoon salad on lettuce. Garnish with crisp bacon bits, if desired.

Makes 4 to 6 servings.
 

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