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Pea ‘n’ Cheese Salad

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.

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  • gremaux
    Jul 30, 2020


  • Vicki
    May 16, 2020

    Great salad. My dad's favorite salad was very similar to this, just added chopped sweet pickles instead of pickle relish.

  • eichajaa
    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...Dolores

  • eichajaa
    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.Dolores

  • irret1957
    Dec 15, 2008

    No comment left