Spring Pea Salad is our family favorite for Easter and other holidays.
Author: Brenda Hice
1package10 oz. Frozen peas, thawed
1/2cupcauliflower or broccoli, chopped (or celery)
1/4cupsliced green onions (3-4 stalks)
3largehard-boiled eggs, cubed
dashSalt and pepper (to taste)
1/4cupCashews (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!
Spring Pea Salad https://www.stockpilingmoms.com/spring-pea-salad/