Crunchy Pea Salad – 2003

75-year logoAs Illinois Country Living celebrates its 75th year, so do the recipes pages. From the very first issue, recipes and homemaking tips were a part of the magazine. We thought it was only appropriate to go back and include recipes across the years. This month, we have one recipe from each decade including the first recipe from the inaugural issue for rhubarb pie.

Crunchy Pea Salad - 2003

Course Salad


  • 1 (10 oz.) pkg. frozen peas thawed
  • 1 c. Celery diced
  • 1 c. cauliflower chopped
  • 1/4 c. Green onions diced
  • 1 c. cashews chopped
  • 1/2 c. sour cream
  • 1 c. ranch salad dressing
  • Crisp, crumbled bacon (optional garnish)
  • 1 c. shredded cheddar or American cheese (optional)


  • Combine all ingredients.
  • Chill.
  • Garnish just before serving.