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.