Pea ‘n’ Cheese Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 8 servings.
Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. —Inez Orsburn, DeMotte, Indiana
Ingredients
-
4 cups frozen peas (about 16 ounces), thawed
-
1 cup chopped celery
-
2 hard-boiled large 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
-
1.
In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 325 calories, 27g fat (7g saturated fat), 65mg cholesterol, 574mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC