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.


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


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.

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