Pea Salad

The Record’s “Recipe of the Week”:
Pea Salad by Ronda Hawks

10 oz. pkg. frozen peas
1 cup sliced celery
1 cup chopped cauliflower
1/4 cup green onion, diced
1/4 cup cooked bacon, crumbled
1/2 cup sour cream
1 cup Hidden Valley Ranch dressing
1/2 tsp. mustard
Dash garlic salt

Rinse the peas in hot water; drain. Combine the vegetables and bacon with the sour cream. Mix the prepared dressing, mustard and garlic salt together. Pour over the salad. Toss gently and chill.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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