Iowa Peas & Cheese Salad

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

1/3 c To 1/2 cup mayo or salad dr

1/2 t Salt

1/2 t Prepared mustard

1/4 t Sugar

1/8 t Pepper

2 c Cooked shelled green peas *

1 c Diced mild Cheddar or Colby

- cheese

1 md Stalk celery -- thinly sliced

- (about 1/2 cup)

3 Sweet pickles -- chopped (abt

- 1/4 cup)

2 tb Finely chopped onion

2 Hard-cooked eggs -- chopped

Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart 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 1 can (15 oz) kidney beans, rinsed and drained,

for the fresh green peas.

* 1 10-oz pkg frozen green peas, thawed and drained, can be

substituted for the fresh green peas.

Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g

carbohydrate; 100mg cholesterol; 500mg 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