---------- Recipe via Meal-Master (tm) v8.04
Title: Iowa Peas & Cheese Salad
Categories: Salads/dres, Vegetables, Cheese/eggs
Yield: 6 Servings
1/3 c Mayonnaise or
- salad dressing; up to 1/2 c
1/2 ts Salt
1/2 ts Prepared mustard
1/4 ts Sugar
1/8 ts Pepper
2 c Cooked shelled green peas *
1 c Mild Cheddar or Colby; diced
1 md Celery rib (1/2 c);
- thinly sliced
3 Sweet pickles (1/4 c);
- chopped
2 tb Onion; finely chopped
2 Eggs; hard-cooked, chopped
* 10 oz pkg frozen green peas, thawed and drained, can be
substituted for the fresh green peas.
Mix mayonnaise, salt, mustard, sugar, and pepper in 2-1/2 qt bowl.
Add peas, cheese, celery, pickles, and onion; toss. Stir in eggs.
Cover and refrigerate until chilled, at least 1 hour. Serve on
lettuce leaves, if desired. Immediately refrigerate any remaining
salad.
Variation: Substitute 15 oz can kidney beans, rinsed and drained,
for the fresh green peas.
Per serving = 240 cal; 18 g fat; 9 g protein; 10 g carbs;
100 mg cholesterol; 500 mg sodium
Note: This is my personal favorite and my Sunday guests asked for
the recipe recently. So, if you want a sure winner, choose this one!
Recipe by Betty Crocker's Casual Country Cooking, 1993
Typed by: Mary Ann Young, 1996
From: Mary Ann Young <
[email protected]>
Date: 96-07-09 12:38:23 Edt
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