Pea Cheese Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main Ingredient

Ingredients

 Shelled peas/1 package of 10-ounce frozen peas /r 1 can of 17-ounce peas2 Cup (32 tbs)
 Cubed cheddar cheese1 Cup (16 tbs)
 Hard-cooked eggs2 , chopped
 Chopped celery1⁄4 Cup (4 tbs)
 Chopped onion2 Tablespoon
 Chopped pimento2 Tablespoon
 Mayonnaise/Salad dressing1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Bottled hot pepper sauce1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Tomatoes6 Medium
 Lettuce leaves1

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 1389

% Daily Value*

Total Fat 154 g237.5%

Saturated Fat 58.6 g293.1%

Trans Fat 0 g

Cholesterol 781.5 mg260.5%

Sodium 3096.5 mg129%

Total Carbohydrates 78 g26%

Dietary Fiber 25.4 g101.5%

Sugars 39.9 g

Protein 87 g173.6%

Vitamin A 279.8% Vitamin C 400.8%

Calcium 186.7% Iron 46.3%

*Based on a 2000 Calorie diet

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.
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