English Pea Salad Recipe

by Bonnie Doss-Knight
(Associatedcontent.com)

This simple English pea salad boasts plenty of early summer flavour... The below ingredients are vital and must not be omitted. As for exact measurements, you're on your own. The more peas and eggs you add, the more people you can serve.


Ingredients:

2-3 cans baby green peas - drained

Grated yellow or white low-fat cheese

2-3 boiled eggs (I use the good-for-you kind of egg)

10-15 bread and butter pickle slices, finely chopped


Optional Ingredients:

8-10 olives w/pimentos or small jar pimentos - finely chopped

Celery - go light - try 1 stalk finely chopped, then adjust to taste

Seasoning Pepper & Seasoning Salt to taste


In Case of Emergencies:

If you need more green peas than in your pantry, drain 1 can of yellow hominy and add to mixture.


Topping & Add-Ins:

After gently stirring vital and optional ingredients together, let the mixture meld in refrigerator overnight. (Don't get too vigorous with stirring, you'll squash the peas)


About 30-minutes prior to serving:

Squirt honey mustard as desired into mixture

How do we stir? Yes, gently stir in 2-3 tablespoons low-fat mayonnaise and coat mixture. Do not be over-zealous with mayo, or you will end-up with a runny mess.

Transfer the English pea salad to your favorite bowl. I use a harvest gold cut glass bowl, which I inherited, making my salad auspicious with ancestor energy.


Topping

Sprinkle liberally with fresh shredded Parmesan cheese for a pretty presentation. When food looks good, appetites are better.


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Original English Pea Salad Recipe