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 slices
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

Thaw peas 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.