Peas & Cheese Salad

This classic Peas and Cheese Salad is a comforting crowd-pleaser that balances creamy richness with bright, tangy notes. Featuring a base of tender green peas and cubes of mild cheddar, this dish is bound together by a simple dressing of mayonnaise, mustard, and a hint of sugar. The addition of crisp celery, sweet pickles, and chopped hard-boiled eggs adds wonderful texture and depth of flavor. It&# 226;ÂÂs an ideal side dish for summer barbecues, picnic baskets, or as a nostalgic addition to a potluck spread. Chilled thoroughly, the flavors meld beautifully, creating a satisfying and easy-to-make vegetarian recipe that requires no cooking beyond boiling the eggs.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 545.9

Dietary: Gluten-free, Vegetarian

Description

This classic Peas and Cheese Salad is a comforting crowd-pleaser that balances creamy richness with bright, tangy notes. Featuring a base of tender green peas and cubes of mild cheddar, this dish is bound together by a simple dressing of mayonnaise, mustard, and a hint of sugar. The addition of crisp celery, sweet pickles, and chopped hard-boiled eggs adds wonderful texture and depth of flavor. It&# 226;ÂÂs an ideal side dish for summer barbecues, picnic baskets, or as a nostalgic addition to a potluck spread. Chilled thoroughly, the flavors meld beautifully, creating a satisfying and easy-to-make vegetarian recipe that requires no cooking beyond boiling the eggs.

Ingredients

1/3 cup Mayonnaise or Salad Dressing
1/2 teaspoon Salt
1/2 teaspoon Prepared Mustard
1/4 teaspoon Sugar
1/8 teaspoon Pepper
1 package Frozen green Peas (10 oz)
1 cup Mild Cheddar or Colby cheese
1 md Stalk celery, thinly sliced
3 Sweet Pickles (1/4 cup)
2 tablespoon Onion, finely chopped
2 Hard-cooked eggs, chopped

Directions

1
Thaw the frozen peas and drain well, patting them dry with paper towels if necessary.
2
Dice the cheddar cheese into small cubes.
3
Chop the sweet pickles into small pieces.
4
In a large mixing bowl, whisk together the mayonnaise, salt, mustard, sugar, and pepper until smooth.
5
Add the drained peas, diced cheese, sliced celery, chopped pickles, and chopped onion to the bowl.
6
Gently toss the ingredients to coat evenly with the dressing.
7
Stir in the chopped hard-cooked eggs.
8
Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 545.9kcal

% Daily Value *
Total Fat 40.6g63%
Saturated Fat 16.5g83%
Cholesterol 247.5mg83%
Sodium 2998.4mg125%
Total Carbohydrate 21.4g8%
Dietary Fiber 4.0g16%
Sugars 6.2g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute 1 can (15 oz) of kidney beans, rinsed and drained, for half of the peas for added protein and texture.

For best texture, ensure the peas are thoroughly drained and dried before mixing to prevent the salad from becoming watery.

This salad keeps well in the refrigerator for up to 3 days. Store in an airtight container.

If you prefer a lighter version, you can use light mayonnaise or Greek yogurt instead of regular mayonnaise.

Keywords: peas, cheese, salad, mayonnaise, cheddar, eggs, celery, pickles, mustard, side dish, potluck, vegetarian, cold salad, picnic, easy

Read it online: https://www.chefs-mate.com/recipe/peas-cheese-salad/