Green Pea Salad With Cheese
A chilled green peas salad is refreshing fare in this desert climate. I tweaked it. I roughly halved the amount of mayonnaise. (I don't care for gloppy mayo-rich dishes and who needs the extra calories?!) I used just enough to bind.
I eliminated the celery; it adds no flavor. (However, add it for crunchiness if you'd like.)
I added about half a diced red onion. (Use red, not white -- more zing!)
I eliminated the pickle. Not a big fan and didn't see that it'd really work with the other ingredients. Also eliminated the cheese; no need for the extra fat with the mayo.
The red pepper gives it the zing this salad really needs.
In short, with the various tweakings, I really didn't use this recipe after all! Regardless, I had to chime in because there's room for tweakings and improvements.
Also, I'd definitely NOT use green pepper as the poster suggested. First, this salad benefits from more variety of color -- personally, I'd add a yellow pepper with the red -- AND the green pepper flavor's all wrong. This salad needs the zing of red peppers, yellow pepper, red onion, not the subtle sweetness of green pepper. (Something to remember particularly if you're using the amount of prescribed mayo -- it's a sweetener -- AND sweet pickle to boot!)
As is, this recipe is too sweet and blah (not to mention loaded with too much fat from the mayo, which defeats the purpose of salads, n'est pas?!).
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Jul. 3, 2013