Grandma's Southern Pea Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh or frozen peas take center stage in this light, tasty salad. Great as a side for fried chicken or burgers or sandwiches at a picnic, or pleasing enough to serve as a side for more savory fare at dinner time. Ingredients:
3 cups fresh picked early spring peas (or 3 cups frozen sweet peas thawed quickly in warm water) do not use canned peas |
1 or 2 hard boiled eggs (you can sub only the egg whites for low fat) |
1/2 cup finely diced onion |
1/2 cup cheddar cheese diced to about the same size as the peas (using shredded cheese will make the cheese soggy if the salad is not eaten just after making it) |
2 tblsps. mayo (you can sub light or fat free) |
1/2 tsp salt |
1/2 tsp pepper |
Directions:
1. Boil eggs
2. While eggs are boiling, thaw frozen peas in lukewarm water for about 2 mins. or until thawed. When using fresh peas there is no need to cook them. If you like you can parboil them for a minute or two in boiling water, but fresh picked are great as they are
3. Drain peas well. (I pour them onto an absorbent towel for a moment after draining)
4. Place peas in medium size bowl.
5. Add diced onions and diced cheese
6. Dice boiled eggs finely and add to peas, onions and cheese.
7. Sprinkle with salt and pepper and toss lightly.
8. Fold in mayo gently so as not to squash the peas.
9. Chill briefly and serve.
10. NOTE:
11. This dish holds well for a day or two and can be made ahead. If I plan on using it later, I wait until time to use it before I stir in the cheese, because I do HATE soggy cheese!
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