Marcy DeKruyf Recipe Collection
Ginger Pea & Noodle Salad

Dressing:
1/2 cup mayonaise
2-3 tsp minced fresh ginger (or 1 tsp dry ground ginger)
1/2 tsp garlic salt
1 tsp mustard ( I use dijon type)
1 tsp soy sauce

Salad Ingredients:
can water chestnuts, drained and sliced
1 green onion bunch, cut into 2" lengths, then lengthwise in thin shreds
1 stalk celery, chopped
10 pkg frozen peas, thaw
5 oz. can chow mein noodles

Dressing:
In a small bowl, stir together (cover & chill, if made
ahead):

--In a large bowl combine water chestnuts, onions, celery, and frozen peas (thawed). Cover and chill if made ahead.

--To Serve: Spoon dressing over vegetables, toss, then add can of chow mein noodles, and gently toss again until

Notes:
This recipe is easily doubled (use a little less ginger).
It works good at a pot luck--assembling at the last minute.
It is not good as a left-over after the chow mein noodles are added

(noodles get soggy).

Recipe Contributed by Jill Tanner-Evergreen Pal