Pea Salad I Recipe -
Pea Salad I Recipe
  • READY IN 45 mins

Pea Salad I

Recipe by  

"This green salad features Romaine lettuce, and is topped with hard boiled eggs, peas, bacon, cheese."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble.
  2. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned.
  3. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce.
  4. In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2003

I had ladies from Relief Society and served a salad bar/dessert menu. This salad was on it, mostly because it elminates the need for several different bottles of dressing. There's some magic that goes on between the frozen peas and the other veggies because you've never had a salad come out so crisp. For extra color and flavor I add a shredded carrot layer, a sliced radish layer, and as always, a chopped celery layer. Once in a while I also add sliced water chestnuts.I used light mayo and added about 1/4 of an envelope of Ranch mix to the dressing. I believe it works out better to put the egg and bacon on top of the dressing rather than under. Also I used half the cheese and that seemed like plenty.

Most Helpful Critical Review
Feb 22, 2005

The best I can say is blah. The dressing was not good at all - like a big blob of mayo on your salad. :(

Sep 11, 2003

I served this at one of my barbecues and everyone loved it! There was none left! You can make this lower in fat be using turkey bacon, light mayo and skim milk.

Oct 31, 2005

Well, I didn't quite follow the recipe to a "T", but recipes are just guidelines, right? Anyways, I only added 4 eggs, skipped the lettuce, used Miracle Whip instead of mayo and less than a cup, no sugar, and only about 1 cup of shredded cheddar. I boiled my eggs 8 minutes, just because that's always how I've made hard boiled eggs, I'm not sure what the difference would be - they turned out fine. By my calculations, I've cut the calories and fat by half or more. I didn't layer, just mixed it all together. Still, this tastes great! And with the adjustments, it's something we can eat more than once a year without feeling toooo guilty!

Oct 29, 2005

This is a great buffet salad. I did add chopped celery and green onions as an additional layer. I used less sugar in the dressing and added salt and pepper. I used a lasagna casserole and it was a great presentation.

Feb 27, 2005

As a native Iowan and growing up eating this home cooked salad, I think this recipe is top notch.

Dec 12, 2003

A classic I grew up loving; thanks for posting it! I took it to Thanksgiving last year and the bowl was cleaned out. Ensure the peas are thawed because they won't thaw in 2 hours in the fridge once the salad is assembled.

Jul 11, 2003

Made this for a ladies luncheon. Looked lovely tasted very good and got several requests for recipe Use a simple glass bowl


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  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 209 mg
  • 70%
  • Fat
  • 53.6 g
  • 82%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 742 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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