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Nutrition Facts
Serving Size 1 (137g) Recipe makes 24 servings
Calories 151
Calories from Fat 63		(41%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 220mg		9%
Potassium 242mg		6%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 4.0g	15%
	Sugars 5.5g
Protein 7.8g		15%
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Sweet Pea Salad

Recipe #371539 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: NorthwestGal
May 12, 2009

My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly).

SERVES 24 (change servings and units)

Ingredients

4 (16 ounce) bags frozen sweet peas (not thawed)
8 ounces sliced water chestnuts, drained
1 bunch celery, chopped
1 red onion, chopped
8 ounces smoked gouda cheese or edam cheese, cubed
1 1/4 cups low-fat sour cream
1 teaspoon sugar
salt and pepper, to taste
1 cup sliced cashews

Directions

1
Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
2
In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
3
Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.

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Featured Reviews for This Recipe

From: Andi of Longmeadow Farm

On Jul 12, 2009

Oh my, I forgot to review this! Wow, what a great little pea salad this is. We have mega amounts of peas growing in the summer garden now, and this was so perfect in so many ways I am not sure I can list them all. I followed this exactly, adding the smoked gouda, (I LOVE gouda) the sour cream, water chestnuts and those smart little crunchy cashews really round this out with mega protein. I probably ate a bowl even before I served it. (shhh!) I was able to 1/4 this very easily, using approx. 12 oz. of peas, (I couldn't really measure this) a small can of water chestnuts, two (small) ribs of celery, 2 tablespoons of finely chopped onion, and 1/4 cup (about a handful) of cashews. We ate the with home-made roast beef sandwiches, but I can see that this would go perfectly in combination with many Asian dishes as well. Thoroughly enjoyed this! Made for Everyday is a Holiday July 2009

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From: WiGal

On Aug 15, 2009

Delicious and easy too! I added quite a bit of black pepper. I made as posted except I used cheddar instead of gouda as that is what I had on hand and added the cashews after I took my first picture-just plain forgot. Then I realized it (after looking at Andi's beautiful photo) so put them on and took another picture. Served ours with a lovely chardonnay, grilled salmon, brown rice, and raspberry cupcakes. Thanks NorthwestGal for sharing. Made for PRMR.

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From: Sydney Mike

On Jul 30, 2009

Followed the recipe with one addition ~ I included a cup of diced jicama for even more crunch! Really, really enjoyed the smoked gouda cheese! One tip, though ~ IF there are only a few of you eating this & it lasts for several days, serve the cashews on the side so that they're fresh when added just before eating! Very much a keeper recipe, & thanks for sharing it! [Tagged, made & reviewed in Please Review My Recipe tag]

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