Peas, Pickles and Peanuts Are the 3P in this Salad!

By: As Prepared by Barbara Bausch, and Chef Alli
By: As Prepared by Barbara Bausch, and Chef Alli

Ingredients

For the Salad:

1 can peas, small “Early June”
½ cup pickles, chopped to size of peas

½ cup red Spanish peanuts, salted
¼ cup celery, chopped small

¼ cup onion, chopped small
2 eggs, hard boiled, peeled, chopped small

And for the Dressing:

½ cup mayonnaise
1 Tbs. vinegar

2 Tbs. sugar

½ tsp. salt
½ tsp. black pepper

1 egg, hard boiled, peeled for garnish

Directions

Fold together all ingredients. Combine dressing ingredients, except for egg. Add to pea salad. Mound salad in the center of a pretty bowl. For garnish, divide the white of the egg into 8 sections and pull down from top exposing the egg yolk, to resemble a flower.

Indent a small area in center of salad and set the flower into it. Pull petals down over salad, then sprinkle a little pepper on yolk.

(To order Barbara's fabulous cookbook, with this and
so many more recipes, write her at :
Barbara Bausch
11074 134 Road
Mayetta, KS 66509

Enclose $20 for each cookbook, and add $4 for shipping.)

She may also be reached at bjbausch30@yahoo.com
631 SW Commerce Pl. Topeka, Kansas 66615 phone: 785-272-6397 fax: 785-272-1363 email: feedback@wibw.com
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