If you’re traveling this week, I wish you a safe journey. Whether you travel or not, I hope you’re surrounded by your loved ones and enjoy a fabulous holiday.
Thanksgiving is just a couple days away, and I know several people who are still agonizing over the decision of what to take to the big dinner with friends and/or family. I enjoy making a variety of dishes, but there is one dish that is extremely easy to make and for which I always have the ingredients on hand. Pea salad.
An Old-fashioned side dish, pea salad can be made the day before the big meal, travels well, and keeps in the refrigerator for three or four days. The recipe is customizable, so have fun with it.
Margarite’s Pea Salad Ingredients 4 Cups Peas – Canned (Drained) or Frozen (Thawed). You can use fresh peas, but make sure to cook and cool them thoroughly first. 2 Boiled Eggs – Chopped 1 Medium Red Onion – Chopped 3/4 Cup Mayo or Miracle Whip 1/2 Cup Shredded Cheddar Cheese 1/2 Cup Grated Parmesan Cheese 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Garlic Powder
Directions Mix all ingredients gently in a large bowl. Cover and refrigerate for at least a couple hours. I like to make this the night before I need it. Stir before serving. This salad will keep for three or four days in the refrigerator, but I usually don’t have any leftovers.
This recipe is easily customized. You can add bacon, omit the garlic and/or onion, substitute sour cream or plain yogurt for the mayo, or add things like black olives or mushrooms. I’ve even thrown cherry tomatoes into this salad with amazing results.
I hope you enjoy this versatile favorite of mine.
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