Creamy Cheddar and Sweet Pea Salad

I don't know how much Gallons milk I drank as a child when my mom made us eat our vegetables! The only way to suffocate them was with huge sips of milk as quickly as possible without choking! And the peas were the worst for me. Oh how I hated it little green balls wrinkled with icky porridge!

It wasn't until the early thirties that I finally discovered that they weren't so bad! I still can't stay regular peas, but sweet peas and I made our "peas", uh, our peace. šŸ˜‰ In fact, I love them now! But especially cold and in this creamy summer salad.

They have a sweet flavor and a good crunch, and almost pop in the mouth! Mixed with a creamy vinaigrette, cheddar cheese, sweet pickle relish, celery, chopped eggs, mustard and onions, this is a salad worthy of any picnic or special summer event!

This also allows a good change of salad rhythm during the holidays. Just be sure to use the good peas, the sweet peas, sometimes also called "peas," not the regular peas. If youā€™re using frozen, you donā€™t even need to thaw them first. Incorporate them frozen, finally, and they resist beautifully.

You can also use them canned and drain them well first, folding them gently so as not to destroy them and make a mess of the salad. The key is to have that "pop", crunch if you want, when you bite them! So delicious and refreshing! Have a wonderful Saturday and don't forget to pack this sweet and fun salad in your picnic basket! šŸ˜€


6 to 8 people

1 cup mayonnaise

1 cup chopped celery

2 hard boiled eggs

1 1/2 cups cheddar cut into small cubes, or up to 1 block (8 oz) for cheese lovers!

1/4 cup chopped green onion or regular onion

3 Tbl. sweet pickle relish

1 C. sugar

1 C. salt seasoning, I use ā€œJohnnyā€™sā€

1 C. regular table mustard

3 cups frozen sweet peas, uncooked and unshelled


In a medium bowl, mix all the ingredients * well, except the peas, until the mixture is homogeneous and the sugar is dissolved. Fold the peas. Cool to let the flavors melt. * Peas thaw on their own.

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