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This recipe for GINGER PEA SALAD, by , is from Sisters At Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cece Hogue
Added: Friday, January 28, 2011


1 pkg (10 oz) petite frozen peas,defrosted
2 or 3 stalks celery, thinly sliced
4 green onions, thinly sliced, including green part
1 can bamboo shoots, drained
1 can sliced water chestnuts, drained
1 C fresh bean sprouts
*secret ingredient: 1 can (5 oz) Chow Mein noodles
Dressing, mix together and cool for 2 hours or longer:
3/4 C mayonnaise
2-3 tsp fresh ginger, finely minced
1/2 tsp garlic powder
1/2 tsp dry mustard
2T soy sauce
Optional additions:
2 cooked chicken breasts, cubed
1/2 lb bay shrimp
1 can pineapple pieces
1 can mandarin oranges

Assemble basic salad. Set aside and cool.
Make dressing...cool.
An hour before serving, mix sauce and salad.
At the LAST minute:
add noodles, toss and serve

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Possible 1/2 hour or more.
Personal Notes:
Personal Notes:
Use your imagination! This is a wonderful main course salad with a lot of "stuff", OR a great side salad made in the basic form.




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