"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Grand Ole Opry Pea Salad Recipe

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This recipe for Grand Ole Opry Pea Salad, by , is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Burr
Added: Wednesday, August 23, 2006


1 cup sugar
1/4 tsp pepper
1 tsp salt
1/4 cup oil
1/2 cup vinegar
1 tsp juice from peas
1 cup chopped celery
1/2 cup chopped onion
1 large bell pepper
1 can Le Sueur Peas (well drained)

Optional add ins:

1 can shopey corn (well drained)
1 small can pimento
1 small can mushrooms (drained)

Mix sugar, pepper, salt, oil, vinegar and juice from peas bring to a boil and cool. Mix remaining ingredients with sweet/sour cooled dressing. Set overnight. Add mushrooms next day.




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