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.
Tam's Green Pea Salad
Holidays, hot summer days, or any day this is a must have in our household!
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
- 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
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.
Store any left over dressing in airtight container in the refrigerator.