Pea Salad Recipe is a delicious old fashioned recipe from the 1970s made with green peas, cheddar cheese and eggs, topped with a spicy dressing accompanied by fresh cucumber and tomato slices.
The recipe came from one of my
"tasting parties". An associate of mine brought this salad to our party.
She had eaten this popular dish at a local cafeteria and liked it so
much she went home and developed her version. She said, "It's a dead
ringer for their salad". She was right!
This makes is a healthy, tasty dish containing enough protein to serve as an entree for a light luncheon.
1 can (17oz.)* green peas
1/2 cup sharp cheddar cheese, cut into small cubes
2 boiled eggs, chopped
2 tablespoon celery, finely chopped
1 tablespoon minced onion
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
black pepper to taste
fresh tomato slices
pimento, cut into strips
Drain peas well. Add cheese, eggs, celery, onion, and spices. Toss lightly to keep peas intact. Add just enough mayonnaise to moisten and hold mixture together. Chill in refrigerator several hours or overnight.
Scoop out salad into serving size balls and serve in center of a lettuce leaf.
Surround salad with tomato and cucumber slices. Lay pimento strips across top for a garnish. Serve with one of our delicious homemade dressings if desired or any other dressing of your choice.
*Canned goods sizes change over the years. If you can't find the correct size can, one closest in weight will suffice.
1 1/2 cups cooked green peas (frozen peas are best)
1/2 cup cheddar cheese, diced
2 tablespoons shredded red onion
1/4 cup mayonnaise
1 teaspoon prepared mustard
Mix together mayonnaise and mustard in a salad bowl Add other ingredients except spinach leaves. Toss well.
Chill a couple of hours and serve on bed of spinach .
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