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Recipe from Julie, December 2005 Supper Club
1 package frozen peas (16 oz.) — thawed
1 can sliced waterchestnuts (8 oz.) — drained
2 green onions — thinly sliced — Optional
1/2 cup shredded mozzarella cheese
1/2 cup prepared ranch dressing
5 bacon slices — cooked & crumbled
1/4 teaspoon pepper
Mix peas, waterchestnuts, onions, and cheese in a serving bowl. In a small bowl, combine the salad dressing, bacon, & pepper; mix well. Pour over salad and toss to coat. Chill until served.
“This is a home version of a salad served at my favorite restaurant in Spokane, WA – Clinkerdagger’s. It’s so easy and delicious! Recipe from Taste of Home.”