Pea Salad I
Pea Salad I
Excellent salad, even my wife enjoyed this.
Ingredients
- 2 cans peas, drained, or 2-3 cups frozen
- 1/4 cup spring onion, sliced
- 2 tablespoons dill pickle relish, or a couple of chopped diced pickles
- 1 hard boiled egg, chopped
- 1/2 cup mayo
- 250 grams Cheddar cheese, cubed small, (8 oz)
- salt and pepper, to taste
Instructions
- Open and drain canned peas, or steam frozen peas and allow them to cool. I used 3 cups of frozen peas.
- To cube the cheese, I sliced a 250 gram block of Cheddar into 1/4 to 3/8 inch slices, then with 2 slices stacked on the wide side, sliced that into 3 strips.
- Take each stack of strips and slice into cubes, add to the peas as you cube the stacks.
- To the peas and cheese, add the onion, relish, chopped egg, mayo, and black pepper as desired. (This time I left out the egg and relish, still delicious.)
- Mix together and taste, season with salt as desired, then cover and chill for at least two hours before serving.
- Serve as a side with any main dish, enjoy.
Notes
Low cost.
Variants: 1. Add cooked cubed ham. 2. For cheese, Swiss or Gouda would work well also.
Adapted from an internet recipe.
I made this for my family while visiting in the US, everyone absolutely loved this. The pickle relish is just enough to enhance the flavor. This is now a regular and so easy to make. I also used Japanese mayo which is always good.