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Pea & Cheese Salad Recipe

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This recipe for Pea & Cheese Salad is from Our Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 to 1/2 Cup Mayonnaise or Salad Dressing
1/2 Teaspoon Salt
1/2 Teaspoon Prepared Mustard
1/4 Teaspoon Sugar
1/8 Teaspoon Pepper
1 Package (10 oz.) Frozen Green Peas
Thawed & Drained
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mexican Cheese (Optional)
1 Stalk Celery, Thinly Sliced (about 1/3 Cup)
2 Hard Cooked Eggs, Chopped
(I Leave eggs out if the dish will be setting out much)
Directions:
Directions:
Mix mayonnaise, salt, mustard, sugar and pepper in large bowl. Add peas, cheese, celery, pickle relish and onion; toss. Stir in eggs. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves if desired. 6 Servings – 240 calories per serving.

KIDNEY BEAN & CHEESE SALAD: Substitute 1 can (15 oz.) kidney beans, rinsed and drained for the peas.

This is a heartland favorite at potluck suppers and backyard picnics with its hearty combination of peas and cheese.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
Quick & easy
Personal Notes:
Personal Notes:
This has always been Emily's favorite at family dinners.

 

 

 

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