Prep 10 mins
Cook 0 mins
This was a recipe that my Mother fixed quite often, she loved it. I usually take it to showers and potlucks, always get requests for the recipe. Was requested by so many people at church that we finally put it in the newsletter. I think you will like this, it is different from most pea salads.
- 1 (18 ounce) bag frozen peas, thawed, not cooked
- 1 cup water chestnut (chopped)
- 1 medium onion, chopped fine (fresh)
- 2 eggs, hard boiled and chopped
- 2 teaspoons pimientos, diced
- 2 tablespoons bacon bits (I use breakfast bacon and crumble)
- 2 tablespoons thousand island dressing
- 1⁄2 cup Miracle Whip
- salt and pepper
- Mix all ingredients together.
- Chill for several hours or overnight.
Absolutely delicious!! I took this to a quilting meeting/potluck lunch yesterday, and it was everybody's favorite part of the lunch!! They all want the recipe. I only had a little left over to bring home to DH, but he was might glad i did! He, who doesn't really care much for peas, raved about it! I followed the recipe exactly except that I didn't measure the pinientos. I just used the whole tiny little 2 oz. jar. This is a great dish to take to any gathering. Thank you so much for sharing!
I love pea salad, and this was a delicious example. I used real bacon, and mayonnaise instead of Miracle Whip. Since I'm not a big fan of raw onions, I used a little dried onion instead.
The little pea is such a small, but majestic vegetable, and what a perfect way to use it in this wonderful-bring-back-the-memories salad that just somehow makes everything all-righty with the world. I halved this recipe, even down to the Miracle-Whip, and the combination of the Thousand Island dressing, onion, bacon bits, (I used Baco's - that's all I had) pimentos, and egg is just so.....delish! I added a bit of Tabasco to the Thousand Island dressing, and mixed this in with the salad. Oh so tasty! Thank you so much Jacqueline for posting this more then wonderful treat. Made in the Fall 2008, just because I wanted to :)