Pea Salad II

This salad has a definite sweetness about it. A bit of sugar is added to the dressing and sweet pickles are tossed in with the peas, onions, celery, eggs and cheese. Makes six generous servings.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 240 Calories

Ingredients

• 3 eggs
• 1 teaspoon white sugar
• salt to taste
• 1 cup shredded Cheddar cheese
• 2 stalks celery, chopped
• 1 cup macaroni
• 3 green onions, chopped
• 2 cups frozen green peas, thawed
• 2 teaspoons white wine vinegar
• 2 medium sweet pickles, chopped
• 0.25 teaspoon ground black pepper
• 0.25 cup ranch-style salad dressing

Recipe Instructions

Step 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step 2

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Step 3

Whisk together the salad dressing, sugar, vinegar, salt and pepper.

Step 4

In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.