Description
This recipe is modified from one published in the Honolulu Advertiser on July 30, 2008. It’s reminiscent of a salad served at a long-since-gone Honolulu restaurant, Ryan’s Grill.
Ingredients
For the dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
For the salad
1 (10- to 12-ounce bag) frozen petite peas, thawed
3/4 cup snow peas, strings removed, cut on an angle in 1/4-inch slices
1 can water chestnuts, diced
2 tablespoons red onion, cut in 1/4-inch dice
3 tablespoons bacon bits (or more to taste)
Instructions
To make the dressing
Blend together mayonnaise, sour cream, salt and pepper. Set aside.
To make the salad
Combine peas, snow peas, water chestnuts, red onion, and bacon in a bowl. Add dressing and mix until ingredients are well coated. (I would recommend adding about ¾ of the dressing and adding more until you have desired coverage.)
Transfer to a flat container. Refrigerate at least 24 hours before serving. Stir to redistribute dressing.
Serve within two days.
- Prep Time: 20 minutes
- Inactive Time: 24 hours
- Category: salad
- Cuisine: American
Nutrition
- Calories: 107.52
- Sugar: 2.75 g.
- Sodium: 235.64 mg.
- Fat: 7.33 g.
- Saturated Fat: 1.67 g.
- Carbohydrates: 7.76 g.
- Fiber: 2.34 g.
- Protein: 2.98 g.
- Cholesterol: 7.13 g.
Keywords: peas, petit peas, snow peas, water chestnuts, bacon