Yield: 6 Servings
Measure | Ingredient |
---|---|
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) |
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
Posted to MM-Recipes Digest V3 #207 Date: Wed, 31 Jul 1996 20:44:34 -0500 From: pickell@... (S.Pickell)