The Mailbox: Adapt pea salad to your taste



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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.

Serves 6