Peas & cheese salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Mayonnaise or Salad Dressing |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Prepared Mustard |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| 1 | pack | Frozen green Peas (10 oz) |
| 1 | cup | Mild Cheddar or Colby cheese |
| 1 | medium | Stalk celery, thinly sliced |
| 3 | Sweet Pickles (1/4 cup) | |
| 2 | tablespoons | Onion, finely chopped |
| 2 | Hard-cooked eggs, chopped | |
Directions
Thaw and drain peas. Dice cheese. Chop pickles. Mix mayo, salt, mustard, sugar and pepper in large bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover amd refrigerate for at least 1 hour or until chilled.
Note: Can substitute 1 can (15 oz) kidney beans, rinsed and drained.