Spring Pea Salad

May 2, 2015

6 slices bacon, cooked and crumbled
2 cups fresh peas or 16 oz. frozen tiny peas, thawed
1 (8-ounce) can sliced water chestnuts, chopped
½ cup chopped celery
¼ cup sliced green onions or chopped red onion
¼ cup mayonnaise
¼ cup Greek yogurt
½ tsp. salt
½ tsp. pepper
¼ tsp. paprika
½ cup shredded cheddar cheese

Cook bacon, set aside. Combine peas, water chestnuts, celery and onions. Whisk together mayo, yogurt, salt, pepper and paprika. Fold into peas and veggies. Top with bacon and cheddar cheese. Makes 4-6 servings.

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