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 a healthy, tasty dish containing enough protein to serve as an entree for a light luncheon.
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
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 Salad 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.
Cut each slice of bacon crosswise into 8 pieces.
Fry bacon on medium heat until crisp, but not hard.
Remove bacon to plate to drain and cool.
Reserve bacon fat to cool.
Stir 1 tablespoon cooled bacon fat into mayonnaise in a medium size mixing bowl.
Lightly fold in peas and halved cherry tomatoes, trying not to squeeze too much tomato juice out.
Peal onion and cut in half lengthwise.
Slice onion in thin slices crosswise.
Gently, toss in sliced onions, cheese cubes and bacon pieces.
Place entire salad in a large serving bowl on a bed of lettuce and sprinkle with grated Romano Cheese, if desired.
The optional Romano Cheese adds excellent, strong cheesy flavor.
Can be served in individual salad bowls, if preferred.
This Old Fashioned Green Pea Salad Recipe is best if allowed to chill in the refrigerator a few hours or overnight to developed permeated flavors.
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 .