Peas & Cheese Salad Recipe

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Peas & Cheese Salad Ingredients

1/3 cup mayonnaise or salad dressing
1/2 tsp salt
1/2 tsp prepared mustard
1/4 tsp sugar
1/8 tsp pepper
1 package frozen green peas (10 oz)
1 cup mild cheddar or colby cheese
1 medium stalk celery, thinly sliced
3 sweet pickles (1/4 cup)
2 tbsp onion, finely chopped
2 hard-cooked eggs, chopped

A Recipe for
Peas & Cheese Salad

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This Peas & Cheese Salad recipe is one of many in our Cheese Category.

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This Recipe for Peas & Cheese Salad is one of thousands in the Recipes-to-go Cheese Cookbook.

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Peas & Cheese Salad Recipe
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The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

This is a recipe for Peas & Cheese Salad from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
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If you find any errors in this Peas & Cheese Salad recipe please inform us and we will amend the Peas & Cheese Salad recipe immediately

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Peas & Cheese Salad

Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Peas & Cheese Salad Directions

Thaw and drain peas. Dice cheese. Chop pickles. Mix mayo, salt,
mustard, sugar and pepper in large bowl. Add peas, cheese, celery,
pickles and onion; toss. Stir in eggs. Cover amd refrigerate for at
least 1 hour or until chilled.

Note: Can substitute 1 can (15 oz) kidney beans, rinsed and drained.

Serves: 1

Peas & Cheese Salad Recipe brought to you by Recipes To-Go

Peas & Cheese Salad Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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