Pea salad with tangy dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sour cream |
| 3 | tablespoons | Red wine vinegar |
| 4 | teaspoons | Milk |
| 1½ | teaspoon | Sugar |
| ¼ | teaspoon | Garlic powder |
| 1 | pack | (10 ounce) frozen peas; thawed/patted dry |
| ¾ | cup | Canned water chestnuts; sliced, drained |
| ¼ | cup | Green onion; thinly sliced |
| 6 | Bacon slices; cooked/crumbled | |
Directions
Combine first 6 ingredients in a small bowl. Cover dressing and refrigerate overnight.**
Combine remaining ingredients in large bowl. Add chilled dressing and toss lightly.
** Just combine everything at once and refrigerate overnight.
Recipe by: Bon Appetit
Posted to recipelu-digest Volume 01 Number 671 by "tess@..." <tess@...> on Feb 1, 1998