Pea and Cheese Salad

This is a classic retro favorite, seen at your favorite church potluck! I substitute cheddar cheese for the American and just use 2 cups of frozen peas, thawed, but not cooked. You can use shredded cheese instead of the small dice, but the diced cheese adds a nice texture.

Pea and Cheese Salad

2 cups fresh cooked peas or No. 2 can peas, drained
¼  lb. American Cheese
3 tablespoons chopped sweet pickles
½ cup sliced celery
â…“ cup mayonnaise

Chill the peas thoroughly in their liquid, then drain off the juice. Dice cheese about the same size as the peas. Combine peas with next 4 ingredients and toss gently. Serve in lettuce cups. 5 servings. The Modern Family Cookbook

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