Lorraine McClintock's Emerald Salad

I love salads in the summer, and this is among my top 5. Lorraine was a friend when we lived in Arcadia, California. She make this salad for me and it was instant love! The crunchy, salty peanuts mixed with the crunchy celery, green peas and bacon are a delight to your taste buds. It is great with any kind of meat and adds great color to the plate.

Lorraine McClintock's Emerald Salad

1 package thawed, uncooked frozen green peas
1/2 onion, chopped
1/2 c. crisp cooked bacon, chopped
1/2 pint sour cream (I use light)
1 c. celery, chopped
1/2 c. salted peanuts (I use dry roasted)
salt and black pepper to taste

1. Mix together peas, onions, celery, and sour cream.

2. Add the bacon and peanuts just before serving.

Serves 8