This post may contain affiliate links.
Spring Pea Salad is one of our families favorites for the holidays! It is the perfect addition to your Christmas or Easter dinner menu. I hope you enjoy this affordable recipe as much as we do! Every time I make this for company they RAVE over how good it is! It is so simple to make that you just won’t believe it when you taste it.
It is easy to make and is a crowd pleaser. We love the flavor and the cashews give it a lovely salty crunch. This recipe comes from my Mother-in-Law, Brenda Hice. It is a family favorite at cookouts and holiday meals. I love the crushed cashews on top! The original recipe called for celery however our family is not fond of celery and the cauliflower or broccoli are a great addition! I have made it both ways depending on what I have on hand.
Spring Pea Salad
Spring Pea Salad is our family favorite for Easter and other holidays.
- 1 package 10 oz. Frozen peas, thawed
- 1/2 cup cauliflower or broccoli, chopped (or celery)
- 1/4 cup sliced green onions (3-4 stalks)
- 3 large hard-boiled eggs, cubed
- dash Salt and pepper (to taste)
- 1/2 cup Mayonnaise
- 1/4 cup Cashews (we like salted), chopped
Combine peas, celery/broccoli or cauliflower, green onions, eggs, salt and pepper. Add enough mayonnaise to moisten (I used 1/2 cup).
Chill until ready to serve and then top with cashews before serving.
You may use canned peas for the frozen but prefer frozen.
- Refrigerate 1 to 24 hours before serving.
This recipe comes from my Mother-in-Law, Brenda Hice. It is a family favorite at cookouts. I love the crushed cashews on top! The original recipe called for celery however our family is not fond of celery and the cauliflower or broccoli are a great addition!