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Pea 'n' Cheese Salad Recipe

Radish slices add color and crunch to this fresh-tasting potluck favorite from Inez Orsburn of Demotte, Indiana. "I usually serve it in a bowl lined with romaine leaves, then garnish it with radish roses."

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Pea 'n' Cheese Salad Recipe

Prep: 10 min. + chilling

Yield: 8-10 Servings

10 10

Ingredients

1 package (16 ounces) frozen peas
1 cup chopped celery
2 hard-cooked eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ounces) pimientos, drained
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon ground mustard

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 285 calories, 23 g fat (6 g saturated fat), 64 mg cholesterol, 479 mg sodium, 11 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Pea 'n' Cheese Salad in Quick Cooking May/June 2000, p21

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Pea 'n' Cheese Salad

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Reviewed on Jun. 04, 2010 by eichajaa@nbnet.nb.ca

Hi again:

I forgot to mention that I prepare the ingredients ahead of time and mix them at the last minute before I bring the bowl to church. I image that it is a popular dish as the ladies in charge of the lunch always ask me to make a salad...

Dolores

Reviewed on Jun. 04, 2010 by eichajaa@nbnet.nb.ca

I make this salad whenever I am asked to make a salad for lunch after a funeral. It is colorful and different from the other salads. People usually bring salads such as potatoe, macaroni or rice. My family also enjoy it very much. It makes a nice presentation.

Dolores