Peas, Pickles and Peanuts Are the 3P in this Salad!
Taken from her new cookbook, A Gift of Love: From Heart at Home" Barbara prepared this on our cooking shows Wednesday.
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
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 :
11074 134 Road
Mayetta, KS 66509
Enclose $20 for each cookbook, and add $4 for shipping.)
She may also be reached at email@example.com