Cathleen's Kitchen

WATER CHESTNUT PEA SALAD

Ingredients:
2 medium carrots, chopped
1 pkg. (16 ozs.) frozen peas, thawed
1 can (8 ozs.) sliced water chestnuts, drained
2 green onions, thinly sliced
1/2 cup shredded mozzarella cheese
1/2 cup prepared ranch salad dressing
5 bacon strips, cooked and crumbled
1/4 tsp. pepper

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.
6 Servings.

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