Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c To 1/2 cup mayo or salad dr
1/2 ts Salt
1/2 ts Prepared mustard
1/4 ts Sugar
1/8 ts Pepper
2 c Cooked shelled green peas *
1 c Diced mild Cheddar or Colby
-cheese
1 md Stalk celery; thinly sliced
-(about 1/2 cup)
3 Sweet pickles; chopped (abt
-1/4 cup)
2 tb Finely chopped onion
2 Hard-cooked eggs; chopped

Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart bowl.
Add peas, cheese, celery, pickles and onion; toss. Stir in eggs.
Cover and refrigerate until chilled, at least 1 hour. Serve on
lettuce leaves, if desired. Immediately refrigerate any remaining
salad.

Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained,
for the fresh green peas.

* 1 10-oz pkg frozen green peas, thawed and drained, can be
substituted for the fresh green peas.

Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g
carbohydrate; 100mg cholesterol; 500mg sodium.

NOTE: This is my personal favorite and my Sunday guests asked for the
recipe recently. So, if you want a sure winner, choose this one!

MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual
Country Cooking_; 1993

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