Peas and Cheese Salad

1My daughter Nikki and I had lunch one day at a small local breakfast and lunch place (my favorite kind of restaurant) and they served this as a side with my sandwich. It is a very simple and quick recipe to make. Serve on top of individual iceberg lettuce leaves if desired and add some chopped ham as a little twist.


  • 16 oz petite peas, frozen
  • 2 oz of cheddar cheese, cubed very small
  • 1/3 cup mayonnaise
  • 1/3 cup finely chopped red onion
  • 1/4 tsp salt
  • 1/8 tsp black pepper, freshly ground


  1. Bring lightly salted water to boil in a medium pot. Add frozen peas and gently boil for 3-4 minutes, cook until completely cooked through but not mushy.
  2. Remove from heat and drain. Stop further cooking by running cold water over them. Drain well and allow to cool.
  3. After the peas have cooled completely, add all of the remaining ingredients.
  4. Refrigerate for at least 4 hours or overnight. Serve cold.


- I like to use Cracker Barrel brand cheddar cheese (medium or sharp) in this recipe. You can add more cheese if desired.

- I prefer to make this the day before serving for the flavors to meld together.


- None


- Add 1/2 cup chopped cooked ham. You can have the deli department slice a thick slice of ham for you if desired.


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