| Crunchy Pea Salad |
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1 & 1/2 cups split peas, rinsed
3 cups water 1 & 1/2 cups instant rice, cooked 1 can water chestnuts, diced 1 cup celery, diced 3 bunches of green onions, chopped 1/2 cup chili sauce Few drops Tabasco sauce 1 Tbsp horseradish (optional) 1/4 cup sweet red pepper sauce (optional) 1 cup mayonnaise Cook peas in boiling water for 20 - 25 minutes. Peas should be tender but not mushy. Drain, rinse and chill. Chill cooked rice. Combine peas and rice with water chestnuts, green onions and celery. Prepare dressing by combining mayonnaise, chili sauce, Tabasco, horseradish and pepper sauce. Mix into salad ingredients. Serves 12. |
