iowa peas & cheese salad

Categories
Salads
Veggies
Cheese/eggs
Potluck
Yield
6 Servings
MeasureIngredient
⅓ cup To 1/2 cup mayo or salad dr
½ teaspoon Salt
½ teaspoon Prepared mustard
¼ teaspoon Sugar
⅛ teaspoon Pepper
2 cups Cooked shelled green peas *
1 cup Diced mild Cheddar or Colby cheese
1 medium Stalk celery; thinly sliced (about 1/2 cup)
Sweet pickles; chopped (abt 1/4 cup)
2 tablespoons Finely chopped onion
Hard-cooked eggs; chopped

Mix mayonnaise, salt, mustard, sugar and pepper in 2-½ quart bowl.

Add peas, cheese, celery, pickles and onion; toss. Stir in eggs.

Cover and refrigerate until chilled, at least 1 hour. Serve on lettuce leaves, if desired. Immediately refrigerate any remaining salad.

Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained, for the fresh green peas.

* 1 10-oz pkg frozen green peas, thawed and drained, can be substituted for the fresh green peas.

Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g carbohydrate; 100mg cholesterol; 500mg sodium.

NOTE: This is my personal favorite and my Sunday guests asked for the recipe recently. So, if you want a sure winner, choose this one! MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual Country Cooking_; 1993

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