Cheese and Pea Dish (Print Version)

# Ingredients:

→ Salad Ingredients

01 - 1 cup celery, diced small

02 - ½ cup radishes, cut into thin rounds

03 - 4 cups peas, fresh or thawed from frozen

04 - 2 large eggs, hard-boiled and chopped up

05 - 1 cup cheddar cheese cubes (around 1/2-inch size)

06 - ¼ cup green onions, finely sliced

→ Dressing Ingredients

07 - 1 cup mayo

08 - 1 tsp. sugar

09 - 1 tsp. mustard powder

10 - 1 tsp. seasoned salt

11 - 3 Tbsp. pickle relish (sweet)

# Instructions:

01 - Grab a big bowl and toss in the peas, celery, chopped eggs, green onions, cheddar cubes, and radish slices. Give it a brief mix so everything's distributed.

02 - In a separate small bowl, combine the mayo, pickle relish, sugar, seasoned salt, and mustard. Stir it together until it's smooth and blended well.

03 - Take the dressing and gently pour it over your salad mix. Stir it carefully until the veggies and cheese are well coated, but don't squish the peas.

04 - Cover the dish and let it sit in the fridge for at least half an hour. This allows the flavors to meld and the salad to get nice and cold.

# Notes:

01 - Make sure peas are thawed and any water is drained away.

02 - Best served the next day, since the flavors deepen.

03 - Excellent for BBQs, potlucks, or outdoor picnics.

Back