Pea salad is my favorite way to eat peas. The first time I tried pea salad was at a buffet. My companion told me it was “delicious,” so I reluctantly tried it. I’m not a big fan of peas. We ate them often when I was a child, so they aren’t my favorite vegetable unless raw. My opinion changed when I tried pea salad, and I spent the next few weeks perfecting the recipe until I believed that my pea salad was perfect. Baker’s Man and a few other friends, and members of the family, agreed.
What will you need to prepare this recipe?
From the Pantry:
- sugar
From the Root Cellar:
- red onion
From the Refrigerator:
- sharp cheddar cheese
- mayonnaise
- sour cream
From the Freezer:
- frozen peas
Pea salad is very simple to make, but there is one thing that must be discussed. I use frozen peas in this recipe. Some people may not believe that it’s safe to do so. I am using the recommendations of the USDA for thawing my peas which I thaw overnight in the refrigerator. Though, on occasion, I have been known to put the peas in a sealed container and soak the container in cold water when I’m in a hurry. 
Once your peas are thawed and the onion and cheese chopped, it’s a simple matter of adding dressing to the salad and tossing together until it’s well coated with the dressing. I love this pea salad, and so do several of my friends. It’s also delicious when served as a side dish for a summer barbecue.
Give our recipe for Pea Salad a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- ½ medium sized red onion (chopped) ($0.40)
- 8 ounce block of sharp cheddar cheese (cut into ½ inch cubes) ($1.79)
- 1 pound bag of frozen peas (defrosted overnight in the refrigerator) ($0.99)
- ¼ cup mayonnaise ($0.40)
- ¼ cup sour cream ($0.40)
- ½ teaspoon sugar ($0.01)
- Defrost peas overnight in the refrigerator and drain them well.
- Put chopped onion, and cheese cubes into a 2 - 3 quart bowl.
- Add peas to bowl with peas and onion.
- Mix together the mayonnaise, sour cream, and sugar in a small bowl.
- Spoon the mayonnaise mixture into the bowl with the remaining ingredients taking care to scrape all of the dressing out of the smaller mixing bowl.
- Toss and gently stir the ingredients together until everything is coated with the mayonnaise mixture.
- Chill in the refrigerator until serving time.
Nutrition information is for 1/8th of the recipe, approximately 3/4 cup of the salad, prepared according to the recipe above.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 207
|
|
% Daily Value
|
|
Total Fat 13g
17%
|
|
Saturated Fat 6.3g
31%
|
|
Trans Fat 0.0g
|
|
Cholesterol 35mg
12%
|
|
Sodium 254mg
11%
|
|
Total Carbohydrates 12.7g
5%
|
|
Dietary Fiber 3.9g
14%
|
|
Sugars 3.7g
|
|
Protein 10.5g
|
|
Vitamin D 0%
Potassium 2%
|
|
Calcium 18%
Iron 4%
|
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.
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