Pea Cheese Salad
|Shelled peas/1 package of 10-ounce frozen peas /r 1 can of 17-ounce peas||2 Cup (32 tbs)|
|Cubed cheddar cheese||1 Cup (16 tbs)|
|Hard-cooked eggs||2 , chopped|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Chopped pimento||2 Tablespoon|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
Cook fresh peas.
(Or, cook frozen peas according to package directions.) Thoroughly drain the cooked or canned peas.
Cool cooked peas.
In large bowl combine peas, cheese cubes, hard-cooked eggs, celery, onion, and pimiento.
Combine mayonnaise or salad dressing, salt, hot pepper sauce, and pepper.
Add to pea mixture; toss to combine.
Cover and refrigerate several hours or overnight.
Stir mixture well.
Cut each tomato into 8 wedges, cutting to, but not through, bottom of tomato.
On salad plates, place tomatoes atop lettuce leaves; fill with pea mixture.