Petite Pea Salad


16 ounces frozen petite peas (do not thaw)
6 ounces smokehouse almonds, hand chopped
1/2 cup chopped green onions
8 ounces chopped water chestnuts
2/3 cup Vegenaise or mayonnaise
2 tsp yellow curry powder
1/2 cup sweet apple, chopped small (optional)
1/4 cup raisins (or dried cranberries for the holidays) (optional)
1/4 cup unsalted sunflower seeds (optional)


  1. Combine the frozen peas, green onions, almonds, & water chestnuts and apples, if using.
  2. Mix together the mayonnaise and curry powder in a separate bowl.
  3. Add raisins (or cranberries) and sunflower seeds and mix.
  4. Gently fold the mayonnaise mixture into peas.

Note: Make this salad the morning of, but add the almonds when you serve it. It is best if served the same day. You can use toasted almonds and a 1/2 tsp. of smoke flavoring in place of the smoked almonds.

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