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Pea salad with tangy cream dressing
Prep time: 20 minutes
Chill time for dressing: Overnight
Rebecca Rogers of Bloomington, Ind., is a vegetarian and is looking for a pea salad recipe that has a creamy dressing.
This recipe is an adaptation of a recipe found in the May 1986 issue of Bon Appetit. To make it vegetarian, just omit the bacon. To make it vegan, omit bacon and use non-dairy sour cream and milk.
1/2 cup sour cream
3 tablespoons red wine vinegar
4 teaspoons milk
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
One 10-ounce package frozen peas, thawed, patted dry
3/4 cup sliced canned water chestnuts, drained
1/4 cup thinly sliced scallions
6 bacon slices, cooked and crumbled
1/2 cup unsalted, raw cashews
1/2 cup chopped cauliflower, optional
Combine first 6 ingredients (dressing) in a small bowl. Cover and refrigerate overnight.
Combine remaining ingredients in large bowl. Add chilled dressing and toss lightly.
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