Herbed pea salad

June 24, 2013 

Serves 8 to 10

Donna Moncrieff of Sacramento lost a pea salad recipe she received in 1968 when her husband was stationed at Castle Air Force Base in Merced County. She remembered it had cheddar cheese chunks and a mayonnaise dressing.

Today's Mailbox features two pea salad recipes; one might be a match for Moncrieff. This recipe comes from Dolores Shemes of El Dorado Hills.

Ingredients:

1 (10-ounce) packages frozen peas, cooked, drained

½ cup chopped celery

¼ cup chopped green onion

¼ cup chopped pimiento

1 (0.4-ounce) envelope herb dressing mix (buttermilk-style)

1 cup mayonnaise or salad dressing

½ cup buttermilk

2 cups (8 ounces) cubed cheddar with peppers

2 hard-cooked eggs

1 cup cheese- or herb-flavored croutons

Instructions:

In a large bowl, mix peas, celery, green onion and pimiento. In a small bowl, mix dressing mix, mayonnaise or salad dressing and buttermilk. Beat with a whisk until smooth. Fold dressing into vegetable mixture. Cover and refrigerate 3 hours or overnight. Just before serving, fold in cheese, sliced eggs and croutons.

Per serving, based on 10: 360 calories; 10 grams protein; 13 grams carbohydrates; 26 grams fat(8 saturated, 1 monounsaturated, 1 polyunsaturated, 16 other); 70 milligrams cholesterol; 591 milligrams sodium; 3 grams fiber; 72 percent calories from fat.

Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service