Crunchy Pea Salad
|Frozen peas||10 Ounce, thawed (1 Package)|
|Canned water chestnuts||6 Ounce, drained and sliced (1 Can)|
|Celery stalks||4 , thinly sliced|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Green onions||3 , thinly sliced|
|Soy marinade||2 Tablespoon|
|Crisply cooked bacon strip||4 , crumbled|
In a salad bowl, mix together peas, water chestnuts, celery, carrot, and onion.
Prepare marinade and pour over salad; mix well.
Cover and refrigerate for 30 minutes or as long as 3 hours.
To serve, drain off and discard marinade from salad.
Add mayonnaise to salad, then salt and pepper to taste; mix well.
Arrange lettuce on 4 individual salad plates or in a salad bowl.
Spoon equal amounts of salad on lettuce.
Garnish with crumbled bacon.