Grandma Lois’ Spring Pea Salad

Grandma Lois’ Spring Pea Salad is my Mother-in-Law’s recipe that she has brought to every holiday gathering for years.  It is a tradition.  It would not be a holiday in our house without Lois or her pea salad.

She gave me the recipe to share with you.  I love it, not only because it is delicious, but because it is easy to make and can be made ahead of time so you don’t have to worry coordinating the cooking with the rest of the meal.

I made a couple of minor changes in her recipe below.  First, instead of white onions I used red onions just to give it a little color. Secondly, I used frozen peas instead of canned.  But other than that, I followed the recipe.

I know she is probably going to laugh that her recipe made it onto a cooking blog because she has never liked to cook. But this was her specialty, and her contribution to each holiday dinner.

This recipe is a tradition in our family.  What recipes are traditionally part of your family’s holiday dinner year after year?

Print Pin

5 from 1 vote

Grandma Lois' Sweet Green Pea Salad

This delicious creamy sweet pea salad was the recipe my Mother-in-Law brought to every holiday dinner. It makes a delicious side salad or side dish for any meal.

Course Peas, Salad, Vegetable

Cuisine Southern

Keyword Green Pea Salad, pea salad, Sweet Green Pea Salad, Sweet Pea Salad

Prep Time 8 hours

Total Time 8 hours

Servings 12

Calories 57kcal

Author Michele @ Flavor Mosaic

Ingredients

• 2 (15-ounce cans) sweet peas (put in refrigerator to get cold overnight), drained
• 1 medium white onion chopped
• 6 sweet pickles drained, diced
• 3 (or 4) hard boiled eggs cooled, peeled, and chopped
• 3 tablespoons Miracle Whip
• 1 cup shredded cheddar cheese

Instructions

• The night before you plan to make the salad (2 nights before serving the salad) place the cans of peas into the refrigerator so they will be cold. The next day, drain the peas very well. It is important that they are well drained. (Note that if you are using frozen peas, thaw first and drain well.)
• The day before serving the salad, prepare the hard boiled eggs, chop the onion, and sweet pickles. In a large bowl mix together the peas, onions, pickles, and eggs. Stir in 2 HEAPING tablespoons of Miracle Whip and 1 cup of shredded cheddar cheese. Stir until everything is coated in Miracle Whip and all ingredients are evenly distributed. Cover with plastic wrap and refrigerate overnight, until ready to serve.

Nutrition

Calories: 57kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 148mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

This post may be included in one of these fantastic link parties.

If you like this recipe, subscribe via email and have them delivered directly to your inbox.