Show Subscription Form




Pickle Pea Salad Recipe

Publisher Photo
Pickle relish adds unique flavor to Pickle Pea Salad from Kathryn Fleener of Louisville, Illinois. Cubes of cheddar cheese and hard-cooked eggs help dress up this hearty dish.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:50-55 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 50-55 servings

Ingredients

  • 7 cans (15-1/4 ounces each) peas, drained
  • 6 hard-cooked eggs, chopped
  • 1 jar (16 ounces) dill pickle relish
  • 1 pound cheddar cheese, cubed
  • 1 medium onion, chopped
  • 1 jar (32 ounces) mayonnaise
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 2 teaspoons salt
  • 1 can (12 ounces) salted peanuts, coarsely chopped
  • Sliced hard-cooked eggs, optional

Nutritional Facts

1 serving (1/2 cup) equals 215 calories, 19 g fat (4 g saturated fat), 38 mg cholesterol, 369 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired. Yield: 50-55 servings (about 1/2 cup each).
Originally published as Pickle Pea Salad in Taste of Home June/July 2001, p50

Nutritional Facts

1 serving (1/2 cup) equals 215 calories, 19 g fat (4 g saturated fat), 38 mg cholesterol, 369 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Pickle Pea Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT