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Pickle Pea Salad Recipe

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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.

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