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| Crunchy Pea Salad |
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| 1 1/2 cups |
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split peas, rinsed |
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| 3 cups |
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water |
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| 1 1/2 cup |
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instant rice, cooked |
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| 1 |
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can (8 oz.) water chestnuts, diced |
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| 3 |
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bunches of green onions, chopped |
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| 1/2 cup |
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chili sauce |
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A few drops Tabasco sauce |
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| 1 Tbs |
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horseradish (optional) |
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| 1/4 cup |
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sweet red pepper sauce (optional) |
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| 1 cup |
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mayonnaise |
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| 1 |
Cook the split peas in boiling water for 25-30 minutes. Peas should be tender but not mushy. Drain, rinse, and chill. Chill cooked rice. Combine the peas and rice with the water chestnuts, green onions, and celery. |
| 2 |
Dressing: Combine mayonnaise, chili sauce, Tabasco sauce, horseradish, and pepper sauce. Mix into salad ingredients. |
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| Servings: 12 |
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| Recipe Type |
| Salad, Side Dish, Vegetarian |
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| Recipe Source |
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