THE JUNGLE COOKBOOK

BEVERAGES CASSEROLES MAIN DISH POTATO SNACKS & DIPS
BREADS COOKIES MEALS SALADS SOUPS
BREAKFAST DESSERTS MEATS SANDWICHES VEGGIES
CANDY LOW FAT PASTA SAUCES  

CONVERSIONS          COOK LINKS        HOME PAGE

 

Pea-Cheese Salad
1 16-ounce package frozen peas, cooked and drained
4 ounces natural Cheddar cheese, cubed (1 cup)
2 hard-cooked eggs, chopped
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons chopped canned pimiento
1/3 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce

 
  Makes: 6 servings
Prep: Make ahead several hours or refrigerate overnight
1. In large bowl combine peas, cheese cubes, hard-cooked eggs, celery, onion, and chopped pimiento. Combine mayonnaise or salad dressing, salt, and hot pepper sauce; add to salad. Toss. Cover and refrigerate several hours or overnight.