Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. —Inez Orsburn, DeMotte, Indiana
Ingredients
- 4 cups frozen peas (about 16 ounces), thawed
- 1 cup chopped celery
- 2 hard-boiled large eggs, chopped
- 1/4 cup chopped green onions
- 1 cup cubed cheddar cheese
- 1/2 cup thinly sliced radishes or 1 jar (2 ounces) pimientos, drained
- 1 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 teaspoon sugar
- 1 teaspoon seasoned salt
- 1 teaspoon ground mustard
Directions
- In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
