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Salads Sides and Vegetables

Tam’s Green Pea Salad

Hot summer days and even winter holidays this is both a tradition and a frequent guest at the table in our household.

While it can be made with real mayo, and I do tend to use real mayo for most recipes, this recipe is the exception to that rule.

There is just something to be said — in regards to this particular salad — for the taste of Kraft Miracle Whip dressing (called dressing because it is less than 65 percent vegetable oil and therefore not allowed to be called mayonnaise in the U.S.) so it is the only thing I will use when I make it myself.

You can use either well drained cans of sweet green peas or thawed frozen peas.

While any cheddar cheese can be used, I prefer using extra sharp cheddar. I cut a block into bite sized cubes but you can use shredded cheese if you prefer.

Dice up some green onions and toss it altogether with the desired amount of Miracle Whip dressing.

The quantities of each are to taste.

I usually make a VERY large quantity (10 to 12 cups or more of peas) end up having to make more than a cup of dressing and use a whole block of cheddar and about 2-1/2 cups of diced green onion.

Unless you are serving a really huge crowd, then most likely you will not need more than a cup — and probably less — of the dressing.

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Tam's Green Pea Salad

Holidays, hot summer days, or any day this is a must have in our household!

Author Tammy

Ingredients

Pea Salad ( quantities are as desired )

  • well drained canned sweet green peas or thawed frozen green peas
  • sharp cheddar cheese, cubed (may use any cheddar or use shredded)
  • chopped green onions

Dressing:

  • 1 cup Kraft Miracle Whip dressing (or mayo)
  • 4 Tbsp of either spicy brown or honey dijon mustard
  • 1 Tbsp onion powder
  • 2 tsp garlic powder
  • (optional) 1 tsp sugar or sucralose

Instructions

  1. Mix dressing until well combined.  Toss desired quantity with pea salad and store pea salad, covered, in refrigerator overnight to allow flavors to meld even better or at least 4 hours to chill before serving.  

  2. Store any left over dressing in airtight container in the refrigerator.  

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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