CRUNCHY PEA SALAD

CRUNCHY PEA SALAD


2 lbs. baby peas
10 strips bacon
1 can water chestnuts, finely diced
1 cup celery, finely diced
salt and pepper to taste
garlic salt to taste
6 Tbsp. Dijon mustard
1 cup mayonnaise


Slice bacon into 1-inch squares and cook until slightly crisp. Barely blanch peas in boiling water, drain, rinse with cold water, drain well and add to large bowl. To peas, add celery, green onions and water chestnuts, and lightly crumble bacon pieces. Toss mixture lightly. In a separate bowl, add mayonnaise, mustard, salt, pepper, and garlic salt. Adjust mayonnaise and mustard as needed. Add dressing to vegetable bowl; lightly toss until well blended and then chill.

Yield: 20 servings.