English Pea Salad

Ingredients

• 24 ounces peas; frozen (you can use can/ drained or fresh/ blanched peas)
• 1 cup cheddar cheese; in small 1/4” cubes
• ½ cup celery; chopped into pea sized bites

½ cup red onion; chopped into pea sized bites

• 1 cup mayonnaise
• 2 tablespoons lemon juice; fresh (about 1 lemon)
• 1 tablespoon dijon mustard
• 2 teaspoons granulated sugar

½ teaspoon salt

• 1 teaspoon black pepper

Directions

1. Place frozen peas in a large colander. Run them over cool water for a few minutes or until thawed (yet firm). Set aside and allow the excess water to run off the peas.
2. In a large bowl, whisk together the mayonnaise, lemon juice, dijon mustard, granulated sugar, salt, and black pepper.
3. Add the peas, cubed cheddar cheese, chopped celery and red onion.
4. Toss the salad until everything is well coated and combined.
5. Cover and refrigerate for at least 4 hours and up to 12 hours.
6. Remove from the refrigerator and lightly toss prior to serving.

Notes

Storing Information:

Refrigerated, in an airtight container, for up to 4 days.

Freezing this salad is not recommended.

LOOKING FOR A THINNER DRESSING? Add more lemon juice or a splash of buttermilk to thin it out.

USING FRESH PEAS? Boil them for 3 to 5 minutes and immediately submerge the peas in cold water. They tend to be tough and need a little bit of cooking to help soften them.

Nutrition

150 kcal