Guest guest Posted July 22, 2006 Report Share Posted July 22, 2006 This is a recipe I found in a Taste of Home magazine that I enjoyed adjusting to fit my tastes. If I remember correctly the original had bacon bits in it, so if you like them you can add in those vegetarian Bacos. I think this is just fine without any and made with vegenaise ~ my fav! Crunchy Pea Salad 1 package (16 oz.) frozen peas, thawed 1 can (8 oz.) sliced water chestnuts, drained 1/2 cup diced radishes 1/2 cup diced red pepper 1/3 cup chopped green onion 1/3 cup mayonnaise [ vegenaise] 1 tsp. dill weed 1/2 tsp. garlic salt 1/2 tsp. poppy seeds Fresh ground pepper, to taste In a serving bowl, combine peas, water chestnuts, radishes, red pepper and onion. In a small dish, combine the rest of the ingredients and pour over salad. Gently toss together to coat, cover and refrigerate until serving. Yield: 6 servings ~ PT ~ Great is the road I climb, but the garland offered by an easier effort is not worth the gathering. ~ Propertius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2006 Report Share Posted July 22, 2006 I love the Taste of Home Magazine and the Country Magazine they make. It's been a while since I had a subscription to this. I just might have to renew that. This sounds good. I love crunchy salads and this sounds good. Judy - ~ PT ~ Saturday, July 22, 2006 7:09 PM [recipe] Crunchy Pea Salad This is a recipe I found in a Taste of Home magazine that I enjoyed adjusting to fit my tastes. If I remember correctly the original had bacon bits in it, so if you like them you can add in those vegetarian Bacos. I think this is just fine without any and made with vegenaise ~ my fav! Crunchy Pea Salad 1 package (16 oz.) frozen peas, thawed 1 can (8 oz.) sliced water chestnuts, drained 1/2 cup diced radishes 1/2 cup diced red pepper 1/3 cup chopped green onion 1/3 cup mayonnaise [ vegenaise] 1 tsp. dill weed 1/2 tsp. garlic salt 1/2 tsp. poppy seeds Fresh ground pepper, to taste In a serving bowl, combine peas, water chestnuts, radishes, red pepper and onion. In a small dish, combine the rest of the ingredients and pour over salad. Gently toss together to coat, cover and refrigerate until serving. Yield: 6 servings ~ PT ~ Great is the road I climb, but the garland offered by an easier effort is not worth the gathering. ~ Propertius Quote Link to comment Share on other sites More sharing options...
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