Peas & cheese salad

Yield: 1 Servings

Measure 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

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.

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