Iowa Pea Salad
Cuisine: American
Author: Kitchens
  • 16-ounces fresh petite peas (preferably from Iowa)
  • 6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand)
  • 1/2 Cup chopped green onions
  • 8 ounces chopped water chestnuts
  • 2/3 Cup mayonnaise
  • 2 teaspoons yellow curry powder
  • salt and freshly ground pepper to taste
  1. Combine the peas, green onions, almonds, and water chestnuts. Mix together the mayonnaise and curry powder in a separate bowl.
  2. Gently fold the mayonnaise mixture into peas. Add salt and freshly ground black pepper to taste.
You make this salad the morning of, but add the almonds when you serve it. The salad is still good the next day but it's best if it's made the day you serve. Wonderful served with sliced tomato and avocado and chicken for lunch.
Recipe by Recipes at