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Broadway Pea Salad


This is the pea salad served at Clinkerdagger’s restaurant in Spokane. I worked there in 1985 for about 6 months and use several of their recipes.

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Serves 8
prep time:
30 minutes
total time:
30 minutes

Save this recipe 6
Save this recipe 6
Serves 8
prep time:
30 minutes
total time:
30 minutes


  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 1 t. pepper
  • 1 t. salt
  • 4 oz. snow peas, strings removed
  • 3 1/2 lbs. frozen baby peas, thawed under refrigeration, but not cooked.
  • 5 oz. sliced water chestnuts
  • 8-10 slices bacon, cooked crisp and chopped into pieces
  • 1/2 red onion, diced
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  • 1

    Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge excess moisture from the peas so as not to dilute the dressing.

  • 2

    Blend mayonnaise, sour cream, pepper and salt.

  • 3

    Combine remaining ingredients gently together and toss with blended dressing.

  • 4

    Refrigerate several hours or overnight. Stir before serving.

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