Every holiday when I was a kid meant a fifty mile drive from Dallas/Ft. Worth to Italy, Texas. A rural farming area, my maternal Grand Parents lived there, where Aunts, Uncles and cousins converged for the festivities. My Mother had ten brothers and sisters so the group was rather large to say the least!
Everyone would bring a covered dish and the Aunts took turns being responsible for the meat course for everyone. One dish that was almost always available was this Green Pea Salad. Southern comfort food … you bet! Don’t let the canned peas stop you from making this; it is probably their highest and best use. Although I have never tried it with frozen peas, I’m sure that would be wonderful, too.
Green Pea Salad
Author: Dennis Killebrew
Cuisine: American
Prep time:
Total time:
Ingredients
- 1 15 Ounce Can Green Peas, Well-Drained
- 2 Thin Slices of a Medium Yellow Onion, Chopped
- 1 Tablespoon Sweet Pickle Relish
- 1 3" Piece of Celery Finely Chopped
- 1 3" Piece of a Medium Carrot, Peeled and Grated (Shredded)
- 2 Ounces (by weight) Cheddar Cheese Cut in ⅜" Dice
- 1 Egg, Boiled,Cooled,Peeled and Chopped
- 3 Tablespoons (or 4 Depending on your taste) Mayonnaise
- 1 Dash Garlic Powder
- 3 Twists of the Black Pepper Grinder
- Salt to Taste
Instructions
- Place all ingredients in a bowl and stir together carefully to mix completely. Cover and chill at least one hour before serving.
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