Pea salad with tangy dressing

6 Servings

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

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

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