Pea Salad with Creamy Dressing


1 (10 ounce) package frozen peas, thawed
6 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup thinly sliced green onions
1/4 cup sour cream
4 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/8 teaspoon salt


In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.