Pea Salad (From Clinkerdagger Restaurant)
"This much requested recipe comes from the Clinkerdagger Restaurant in Spokane, Washington area. Cooking time indicated is actually marination time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (279.8 g)
- Calories 339.1
- Total Fat - 18.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 20.5 mg
- Sodium - 701.1 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 9.3 g
- Sugars - 9.2 g
- Protein - 15.5 g
- Calcium - 88.7 mg
- Iron - 3.1 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Note: Peas must be thawed naturally, do not cook or microwave. Slow thawing in the refrigerator is best. They can be thawed at room temperature but do not place in water. Once thawed, place the peas on a paper-towel lined pan and let stand room temperature for 30 minutes. This will purge the remaining moisture from the peas and prevent the excess water from diluting the dgressing
Step 2
In a large bowl blend together the mayonnaise, sour cream, white pepper and salt.
Step 3
Add the snow peas, baby peas, water chestnuts, bacon and red onions to the dressing. Blend carefully until all ingredients are well coated.
Step 4
Cover and refrigerate for at least 24 hours, stirring carefully twice daily to redistribute the dressing.
Tips
No special items needed.
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