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.
- 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
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.
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