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Iowa Peas And Cheese Salad

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cheese/eggs, Potluck, Salads, Veggies 6 Servings

INGREDIENTS

1/3 c To 1/2 cup mayo or salad dr
1/2 t Salt
1/2 t Prepared mustard
1/4 t Sugar
1/8 t Pepper
2 c Cooked shelled green peas *
1 c Diced mild Cheddar or Colby
cheese
1 Stalk celery, thinly sliced
about 1/2 cup
3 Sweet pickles, chopped abt
1/4 cup
2 T Finely chopped onion
2 Hard-cooked eggs, chopped

INSTRUCTIONS

Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart bowl.
Add peas, cheese, celery, pickles and onion; toss. Stir in eggs.  Cover
and refrigerate until chilled, at least 1 hour. Serve on  lettuce
leaves, if desired. Immediately refrigerate any remaining  salad.
Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained,
for the fresh green peas.  1 10-oz pkg frozen green peas, thawed and
drained, can be substituted  for the fresh green peas.  Nutritional
info: 1 serving = 240 calories; 18g fat; 9g protein; 10g  carbohydrate;
100mg cholesterol; 500mg sodium.  NOTE: This is my personal favorite
and my Sunday guests asked for the  recipe recently. So, if you want a
sure winner, choose this one!  MealMasterized by Mary Ann Young; 1996
SOURCE: _Betty Crocker's Casual  Country Cooking_; 1993 Posted to
MM-Recipes Digest V3 #207  Date: Wed, 31 Jul 1996 20:44:34 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 103mg
Sodium: 912.5mg
Potassium: 147.3mg
Carbohydrates: 11.5g
Fiber: 2.1g
Sugar: 4g
Protein: 20.4g


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