Pea Cheese Salad Recipe
Ingredients
| 2 cups shelled peas or 1 10-ounce package frozen peas or 1 17-ounce can peas | ||
| Cheddar Cheese | 1 Cup (16 tbs), cubed | |
| 2 hard-cooked eggs, chopped | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Pimiento | 2 Tablespoon, chopped | |
| 1/3 cup mayonnaise or salad dressing | ||
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| Pepper | 1/8 Teaspoon | |
| Tomatoes | 6 Medium | |
| Lettuce leaves | ||
Directions
Cook fresh peas.
(Or, cook frozen peas according to package directions.) Thoroughly drain the cooked or canned peas.
Cool cooked peas.
In large bowl combine peas, cheese cubes, hard-cooked eggs, celery, onion, and pimiento.
Combine mayonnaise or salad dressing, salt, hot pepper sauce, and pepper.
Add to pea mixture; toss to combine.
Cover and refrigerate several hours or overnight.
Stir mixture well.
Cut each tomato into 8 wedges, cutting to, but not through, bottom of tomato.
On salad plates, place tomatoes atop lettuce leaves; fill with pea mixture.
(Or, cook frozen peas according to package directions.) Thoroughly drain the cooked or canned peas.
Cool cooked peas.
In large bowl combine peas, cheese cubes, hard-cooked eggs, celery, onion, and pimiento.
Combine mayonnaise or salad dressing, salt, hot pepper sauce, and pepper.
Add to pea mixture; toss to combine.
Cover and refrigerate several hours or overnight.
Stir mixture well.
Cut each tomato into 8 wedges, cutting to, but not through, bottom of tomato.
On salad plates, place tomatoes atop lettuce leaves; fill with pea mixture.
Chef
