1/3 cup To 1/2 cup mayo or salad dr
1/2 tsp Salt
1/2 tsp Prepared mustard
1/4 tsp Sugar
1/8 tsp Pepper
2 cup Cooked shelled green peas *
1 cup Diced mild Cheddar or Colby cheese
1 medium Stalk celery, thinly sliced (about 1/2 cup)
3 Sweet pickles, chopped (abt 1/4 cup)
2 tbsp Finely chopped onion
2 Hard-cooked eggs, chopped
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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!
MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual Country Cooking_; 1993 Posted to MM-Recipes Digest V3 #207
Date: Wed, 31 Jul 1996 20:44:34 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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