Pam cobb's pea salad

Yield: 1 Servings

Measure Ingredient
1 pack (10 oz) frozen green peas; thawed
¼ cup Chopped onion
½ small Green pepper; chopped
1 large Rib celery; chopped
1 can (6 oz) sliced water chestnuts, drained
1 tablespoon Sugar
4 ounces Cottage cheese
¼ cup Mayonnaise
½ cup Shredded Mozarella cheese (up to 3/4)
2 tablespoons Real bacon bits

1. Combine cottage cheese, sugar, and mayonnaise. Blend well in blender, or with hand-held drink mixer, until smooth. Set aside.

2. Combine peas, onion, green pepper, celery, and water chestnuts. Blend well. Pour into clear serving bowl. Add cheese/sugar/mayo mixture. Stir to coat

3. On top, place moxarella cheese and bacon bits.

Now...What I'm doing differently.....

1. I will add about 3-4 sliced radishes to the pea mixture for color.

2. I will line a salad bowl with red leaf lettuce, and spoon the pea salad into that.

3. I will slice 5-6 cherry tomatoes in half and sprinkle on top with the mozarella and bacon bits.

Pam, I have used this recipe so many times, and it's been passed around countless others....thank you, my friend, for a wonderful recipe.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Nov 21, 1997

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