Pea ‘n’ Cheese Salad
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."
Ingredients
- 1 package (16 ounces) frozen peas, 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
Reviews
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
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