Originally Posted by lyndalou
We seldom see fresh peas around here. I suppose if you subbed with frozen, thawed, the "crunch" would be gone. Dang!
Who! This is not a frozen or a raw pea salad.
Do NOT add salt or pepper
5# frozen peas,
1/2 - 1# cubed American cheese (I mix chedder and American)
2 dozen eggs hard boiled, peeled and chilled..
1 large onion finely diced
2-qt salad dressing
1/8 cup Yellow mustard
Put whole box of peas in pan and cover with 4+ inches of water.. Bring to boil. When the water breaks - remove the pan and set on a COLD burner.
Do not allow the water to reach rollling boil stage.
Do not cover peas
Do not chill peas for at leaat 60 minutes after the peas are set aside..
Begin by mixing 1/8 cup mustard with 1 quart cups of salad dressing. Mix. Drain peas well. Add diced onion, cheese cubes, and salad dressing. Fold salad dressing. Pour into very large bowl or shallow half-pan. Cover and cool 3-4 hours. Alternate egg slaces with 1/4 egg pieces around edge before putting out on buffet.
PS: It takes longer to write the recipe than it does to build the salad.