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 own version.
She said, "It is 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 not 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 it is crisp, but it is not hard.
Remove the fat bacon to a plate to drain and let it cool.
Reserve the bacon fat to cool.
Stir 1 tablespoon cooled bacon fat into the mayonnaise in a medium size mixing bowl.
Lightly fold in the peas and the halved cherry tomatoes, trying not to squeeze too much tomato juice out of them.
Peal the onion and cut it in half lengthwise.
Slice the onion into thin slices crosswise.
Gently, toss in sliced onions, cheese cubes and the bacon pieces.
Place the 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.
This can also be served in individual salad bowls, if you prefer.
This Old Fashioned Green Pea Salad Recipe is best if allowed to chill in the refrigerator for a few hours or overnight to develop permeated flavors.
Mix together the mayonnaise and the mustard in a salad bowl.
Add the other ingredients except the spinach leaves and toss well.
Chill for a couple of hours and serve on a bed of spinach.