This salad is a delicious crunchy combination. I especially like this for summer barbeques for something different. I clipped it from Quick Cooking magazine a couple years ago.
- Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water.
- Place in a serving bowl; add the peas, water chestnuts, onions and cheese.
- In a small bowl, combine the salad dressing, bacon and pepper; mix well.
- Pour over salad and toss to coat.
- Chill until serving.