Sweet Pea Salad

My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly).

• Ready In: 15 mins
• Serves: 24

Ingredients

• 4 (16 ounce) bags  frozen sweet peas (not thawed)
• 8  ounces sliced water chestnuts, drained
• 1  bunch celery, chopped
• 1  red onion, chopped
• 8  ounces smoked gouda cheese or 8  ounces edam cheese, cubed
• 1 1⁄4 cups low-fat sour cream
• 1  teaspoon sugar
•  salt and pepper, to taste
• 1  cup  sliced cashews

Directions

1. Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
2. In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
3. Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.