During my husband’s illness with Oligodendroglioma (which is a type of brain tumor that takes prisoners, but leaves no survivors--as of 5 years ago), I became a regular in the cafeteria at UAMS in Little Rock. The salad bar offered this wonderful Pea Salad on a regular basis. My mom and I loved it, so I tried to figure out what was in it and this is what I came up with.
Pea Salad
1 16-0z bag frozen Petite peas, thawed (do not cook)
1/2 cup grated carrot
1/2 cup canned sliced water chestnuts, sliced in half forming half circles
1/3 cup Kraft Mayonnaise (more or less, to your taste)
1 tsp dill weed (more or less, to your taste)
salt and pepper to taste
In a medium sized pink mixing bowl, combine all ingredients, and, using your favorite pink spatula, mix well. Chill for an hour or so for flavors to combine.
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