Yield: 6 Servings
|⅓ cup||To 1/2 cup mayo or salad dr|
|½ teaspoon||Prepared mustard|
|2 cups||Cooked shelled green peas *|
|1 cup||Diced mild Cheddar or Colby cheese|
|1 medium||Stalk celery; thinly sliced (about 1/2 cup)|
|3 \N||Sweet pickles; chopped (abt 1/4 cup)|
|2 tablespoons||Finely chopped onion|
|2 \N||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