Crunchy Pea Salad

It's been awhile since I lived in Hawaii but there are still some things that I remember after all these years. One of them is a pea salad from Ryan's Grill, a long-since closed restaurant in Honolulu. We often went there for lunch and I got a salad sampler plate. I don't remember the other salads on the plate but I do remember the pea salad.


The beauty of the Internet is I can often find the recipes I'm looking for. In this case, the recipe was vetted by a local Hawaii newspaper columnist from a series of submitted recipes. I don't know how close it is to the restaurant's recipe but it satisfied all of my nostalgic cravings.

I love the sweetness of the petite peas combined with the crunch of the snow peas and water chestnuts and the saltiness of the bacon. I played a bit with the amount of the ingredients and I prefer a tad less dressing than the recipe calls for. And following the notes on the recipe, I bought bacon bits (Hormel Real Crumbled Bacon) instead of cooking my own bacon. Seemed to work just fine.

One last note, white pepper makes a difference. Black pepper would be okay but white pepper gives it the right flavor.

salad, peas, petit peas, snow peas, water chestnuts
Salad
American
Yield: 8 servings
Author: Ryan's Grill
Crunchy Pea Salad

Crunchy Pea Salad

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.
Prep time: 20 MinInactive time: 24 HourTotal time: 24 H & 20 M

Ingredients

For the dressing:
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon white pepper
For the salad:
  • 1 (10- to 12-ounce bag) frozen petite peas, thawed
  • ¾ cup snow peas, strings removed, cut on an angle in ¼-inch slices
  • 1 can water chestnuts, diced
  • 2 tablespoons red onion, cut in ¼-inch dice
  • 3 tablespoons bacon bits (or more to taste)

Instructions

To make the dressing:
  1. Blend together mayonnaise, sour cream, salt and pepper. Set aside.
To make the salad:
  1. 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.)
  2. Transfer to a flat container. Refrigerate at least 24 hours before serving. Stir to redistribute dressing.
  3. Serve within two days.

Nutrition Facts

Calories

107.52

Fat (grams)

7.33

Sat. Fat (grams)

1.67

Carbs (grams)

7.76

Fiber (grams)

2.34

Net carbs

5.42

Sugar (grams)

2.75

Protein (grams)

2.98

Sodium (milligrams)

235.64

Cholesterol (grams)

7.13

Nutritional information calculated using The Recipes Generator

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