English Pea Salad



  • 1-16 ounce pkg. frozen English peas
  • 4 hard boiled eggs
  • 1 cup grated cheese
  • ½ cup celery, chopped
  • ½ cup bell pepper, chopped
  • 3 fresh tomatoes, chopped
  • Mayonnaise and salt to taste


    Empty package English peas in boiling water for about one minute.

    All veggies should be well drained. Mix all ingredients together. Reserve one egg for garnish.

    Add salt and mayo to taste.

    Arrange bed of lettuce on platter.

    Dip salad on top of lettuce.

    For garnish: sliced egg and/or fried crumbled bacon, water chestnuts, green onions, etc.

    Optional: other veggies to place on lettuce around salad; zucchini, onion rings, yellow squash. Meats: chicken fingers, cubed steak, port roast.
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