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RECIPE AND PHOTO  SUBMITTED BY Judith Parady Rice

PEA SALAD

Cook five boiled eggs

.In separate pot,cook 2 lbs. sweet peas in 2 c. hot water till tender.

I drain them and cover w. water and ice cubes.,to cool .

In large bowl, I put 1/4 c.roasted red pepper,diced fine,

1/4 cup finely chopped red onion.

2 oz. shredded sharp cheddar cheese,

1/3 cup shredded parm. cheese

2 Tbls Vlasic dill relish

,Cooled peas,

4 chopped hard boiled eggs,

1 c. real Mayonaise

,1 Tbls dijon mustard,

1/2 tsp Lawrys seasoned salt

, shake of garlic granules

,shake of Mrs. Dash,

salt and pepper and stir well.

Put in dish and I put 1/4 cup crispy fried bacon on top for garnish.

Put in fridge to get nice and cold.

 

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