Ingredients
2 medium carrots, chopped1 package (16 ounces) frozen peas, thawed1 can (8 ounces) sliced water chestnuts, drained2 green onions, thinly sliced1/2 cup shredded part-skim mozzarella cheese1/2 cup prepared ranch salad dressing5 bacon strips, cooked and crumbled1/4 teaspoon pepper
Preparation
Cook carrots in a small amount of 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 salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.
