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Vicki's Green Pea Salad
2 cups fresh green peas (You can substitute with a 16-oz. package of frozen green peas, rinsed and thawed)
1 cup chopped fresh cauliflower (make sure pieces are chopped about the same size as the peas.)
1- 8 ounce can sliced water chestnuts, drained and rinsed thouroughly and cut into strips
1- 8 ounce container sweet grape tomatoes, sliced in half
1/2 onion, minced
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup lemon juice
1 tsp. dry dill
Whisk together the mayonnaise, lemon juice and dill.
In a large bowl, mix all of the vegetables. Pour the mayo and dill dressing over all and toss.
Let marinate all day in the refrigerator.
Recipe Source: Laura Chase and Eileen Chaffee