Learn how to make Creamy Green Pea Salad, one of Rita's recipes for outdoor food safety.

Creamy Green Pea Salad


  • 1 (16-ounce) bag frozen petite peas, thawed
  • 6 green onions, thinly sliced
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 2 slices bacon, fried and crumbled
  • ¼ cup light sour cream
  • ¼ cup light or regular mayonnaise
  • ½ teaspoon dried dill weed
  • Salt and black pepper to taste
  • Grated 2% cheddar cheese


  1. In mixing bowl combine thawed peas, green onions, water chestnuts and bacon pieces.
  2. In small bowl whisk together sour cream, mayonnaise and dill weed.
  3. Add dressing to pea salad. Mix well.
  4. Season with salt and pepper as desired.
  5. Refrigerate for at least 1 hour to “marry” the flavors.
  6. When serving, garnish with cheddar cheese sprinkled evenly on top.