Cold Pea and Cheese Medley

Green and Gold Pea Salad
2 cups of cooked peas
½ cup diced American cheese
2 tsp minced onion
1 tsp diced pimento (optional garnish)
Salt, to taste

½ cup salad dressing
1 to 2 teaspoons prepared mustard, to taste

1. Combine the peas, cheese, onion and salt
2. Adjust seasoning, as desired
3. Toss together with dressing
4. Garnish with optional pimento, if desired
5. Refrigerate until time to serve

Lea VaughnI have had this recipe since my Junior High School days. We made this in Home Economics class at Stowell School, Hannibal, Missouri, when I was in the seventh grade. My mother, Pauline Tate, used to make this a lot. It was one of her favorites. I still make it for Larry, occasionally, and he always enjoys it. Notice that the original recipe, below, calls for 1 tablespoon of mustard, but we have found that we prefer less, so experiment to see what suits your taste buds.

Lea’s Recipe from Seventh Grade:
Leas Recipe Card Green and Gold (Pea) Salad