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Easter Pea Salad

Source of Recipe


John Owen






List of Ingredients



• 1 pkg. (16 ounces) frozen green peas
  
• 2 hard-boiled eggs, chopped
  
• 1 (8-oz.) can sliced water chestnuts, drained
  
• 2 Tbsp chopped pimiento
  
• 1/3 cup thinly sliced green onion
  
• 1/2 cup sliced celery
  
• 1/3 cup mayonnaise
  
• 1 Tbsp Dijon mustard
  
• 1/2 tsp garlic salt
  
• 1/4 tsp black pepper
  
• Lettuce leaves
  






Instructions



1. Cook peas in boiling water until barely tender. Drain and plunge in cold water.
   
   
2. In a bowl, combine the cold and drained peas with the eggs, water chestnuts, pimiento, onion and celery. Stir together the mayonnaise, mustard, garlic salt and pepper. Stir this mess into the salad; cover and chill.
   
   Serve on leaves of lettuce.
   
   Serves 4 to 6