Reviewed: Feb. 11, 2012

It was ok, my kids wouldn't eat it. And they like all the ingredients. I didn't really enjoy it much either.

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sweetseeker

Reviewed: Dec. 20, 2011

12-19-11: This approaches a '5', could have used a little more dressing.

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Rex Hutcheson

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Reviewed: Aug. 14, 2011

My daughter needed a dish to share with her friends at their "OMG we're going to college!" dinner tonight and we needed to accomodate for both vegetarians & meatatarians--We just saved the bacon for a topping (but I wasn't sure soggy bacon would be delish anyways!) and it was a hit. The only additions I made were to add finely diced purple onion & an equal amount of white wine vingear to the white sugar called for in the recipe. Added a nice little up note to the mayo dressing that would have been too sweet without it.

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McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: Feb. 9, 2011

Amazing! Delicious =)

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bechtoldk

Reviewed: Oct. 12, 2010

Fantastic! 9x13 pan was cleaned out in no time at all! Thought the sugar was a lot as I was dumping it in, so I added some white wine vinegar. I also used more milk than the recipe called for, the dressing seemed too thick to spread nicely. Made half the pan with meat, the other half had no meat for the vegetarians in the crowd. Both halves were devoured!!

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Rebecca Stacey

Reviewed: Oct. 6, 2009

Love it!!! After finding this recipe here over 5 years ago it has become a staple at all of our family get togethers! After making it several times I decided to change it up a little bit by adding various things. No way, they all wanted the "old pea salad" back! The one thing I did change was the layering... lettuce, peas, eggs, dressing, cheese then bacon. I also make it up the night before to give everything a chance to "meld" ... Great recipe, thank you so much!!!

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Mary

Cooking Level: Intermediate

Home Town: Moorpark, California, USA

Living In: Ashland, Kentucky, USA

Reviewed: Apr. 11, 2009

My mother used to make this same recipe and it was a favorite. I've continued the tradition. I tweak it a bit... add fresh spinach in place of some of the lettuce and add thin sliced red onion and thin sliced celery. Make in a trifle bowl for a beautiful presentation. I like to top with ringlets of red onion. Very pretty and delicious! Best if made the night before serving because the flavors really marry and enhance each other.

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Reviewer:

Donna

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

Reviewed: Feb. 8, 2009

This is an awesome salad for just about any occasion. I've taken it to office luncheons and family picnics, always leaving some behind to eat at home. Two things I've discovered, and one is essential in my mind: 1. Be sure to remove at least the larger ribs from your Romaine lettuce. The big, thick ribs are bitter and can really spoil this salad, in my opinion. 2: You don't have to layer it. Mixing the ingredients together is easy, and weirdly I've seen more of it disappear when it's NOT layered. I really don't think it's any less attractive when mixed, and you don't have to worry about your presentation being ruined when you take it on the road.

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V. L. Hartman

Cooking Level: Intermediate

Living In: Auburn, Illinois, USA

Reviewed: Jan. 31, 2009

I had requests for Green Pea salad on our salad bar at the restaurant I work in, so yours is the recipe I chose to try. Our customers absolutely love this simple salad! I don't use the lettuce because it's already on a full salad bar. I just mix up what what be probably a triple batch of the recipe here, and make sure it sits for at least a few hours chilling. Not a pea lover (or even "liker" myself, I can't rate the salad based on my own tastes. Our customers, however, and quite many of the staff give it (and you!) a major high five. Thanks a great and simple homemade salad recipe!

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Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

Reviewed: Jan. 20, 2009

I made this to put out with the dips and other hors d'oeurves on Thanksgiving and it was a hit. I did change a few things. First, 2 cups is entirely too much mayo for this particular recipe. Luckily my mom had an extra bag of frozen peas to add to the mayo. I would use one cup per bag of peas used. Since I was so preoccupied (I freaked out until my mom saved me ha!)with all the extra mayo I forgot to add the milk but it turned out fine. I also used turkey bacon and light mayo. Instead of layering (I didn't want a mouthful of only mayo) I mixed the peas, mayo mixture and bacon together, then topped with the shredded cheese and then placed the sliced eggs on the top (or vice versa).

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