Recipe for Iowa Peas and Cheese Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/3 cup To 1/2 cup mayo or salad dr
1/2 tsp Salt
1/2 tsp Prepared mustard
1/4 tsp Sugar
1/8 tsp Pepper
2 cup Cooked shelled green peas *
1 cup Diced mild Cheddar or Colby cheese
1 med Stalk celery, thinly sliced (about 1/2 cup)
3 x Sweet pickles, chopped (abt 1/4 cup)
2 tbl Finely chopped onion
Instructions:
Instructions: Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover and refrigerate until chilled, at least 1 hour. Serve on lettuce leaves, if desired. Immediately refrigerate any remaining salad.

Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained, for the fresh green peas.

* 1 10-oz pkg frozen green peas, thawed and drained, can be substituted for the fresh green peas.

NOTE: This is my personal favorite and my Sunday guests asked for the recipe recently. So, if you want a sure winner, choose this one!

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