Pea 'n' Cheese Salad Recipe

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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."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings


  • 1 package (16 ounces) frozen peas, thawed
  • 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

Nutritional Facts

3/4 cup: 285 calories, 23g fat (6g saturated fat), 64mg cholesterol, 479mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 8g protein.


  1. 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.
Originally published as Pea 'n' Cheese Salad in Quick Cooking May/June 2000, p21

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MY REVIEW User ID: 3210893 73639
Reviewed Jun. 4, 2010

"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...

MY REVIEW User ID: 3210893 85294
Reviewed Jun. 4, 2010

"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.


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