Ingredients:
- 2 medium carrots, chopped
- 1 large package (16 ozs.) frozen peas, thawed
- 1 can (8 ozs.) sliced water chestnuts, drained
- 2 green onions, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/2 cup prepared ranch salad dressing
- 5 bacon strips, cooked and crumbled
- 1/4 teaspoon ground black pepper
Preparation:
Cook carrots in a small amount of boiling water until crisp tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the ranch dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill thoroughly before serving.Makes 6 Servings.
Shared by Janet
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