On 6/3/2014 10:13 AM, l not -l wrote:
> On 3-Jun-2014, "Julie Bove" > wrote:
>
>> Do you make it? Do you eat it?
> No. Yes; a local supermarket's deli regularly has pea salad and I
> occasionally buy a pint. It is a very simple pea salad; peas, shredded
> (about the size of the peas) cheddar and mayo are the only discernable
> ingredients. It is a nice change of pace; but, not something I'd eat two or
> three times a year.
>

This recipe is my favorite, and I am not a big fat of English peas.

English Pea Salad


1 large green pepper, seeded and chopped
1 1/2 cups celery, chopped
1 (15 ounce) can baby green peas (Le Sesueur brand)
1 cup green onion, chopped
1 (4 ounce) jars diced pimentos, drained
1 (11 ounce) cans white shoepeg corn ( Green Giant Brand preferred)

Dressing

1/2 cup apple cider vinegar
1/4 cup sugar ( or substitute Splenda)
1/4 cup oil
1/4 teaspoon salt
1 teaspoon dried dill

Directions

In a large bowl with a good top that seals, combine all of the
vegetables and toss to combine.
In a seperate jar or bowl, mix together dressing ingredients.
Pour dressing onto salad and mix together. Place tight fitting top on
bowl and refrigerate for at least 2 hours.
While salad is in the refrigerator the 2 hours, reach in about every 30
minutes or so and give the bowl a shake upside down to help the dressing
cover all the veggies.
Serve cold with a slotted spoon.