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August 2, 2011
Pea Salad in Tomatoes
Memorable Salads
Prep time:
20 minuteschilling time:
2 hours“Pea Salad in Tomatoes was Grandma's idea of cool summertime eating.”
Ingredients
Serves 6
- 1 (16-ounce) package frozen baby sweet peas
- 1 cup cubed Cheddar cheese
- 2 large eggs, hard-cooked, chopped
- 1/4 cup chopped celery
- 2 tablespoons each chopped onion and pimiento
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon black pepper
- 6 medium tomatoes
Directions
1
Place the peas in a medium bowl. Add enough boiling water to cover. Let stand for 1 minute; drain. Rinse with cool water; drain again. Let stand to cool.
2
Combine cooled peas, Cheddar, eggs, celery, onion and pimiento in a large bowl and mix well.
3
Mix mayonnaise and sour cream in a small bowl. Stir in salt, hot pepper sauce and black pepper. Add to pea mixture and toss to mix.
4
Chill, covered, for 2 hours, then stir the mixture well.
5
Cut each tomato into 8 wedges, cutting to but not through the bottom of the tomato. Place each tomato on a salad plate. Spoon equal portions of pea mixture into center of each tomato.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
To adapt this salad for a take-along dish for a potluck, Grandma selected 3 or 4 tomatoes and chopped them finely, then sprinkled them on top of the salad. She used a clear bowl to show off the pretty colors and kept the salad chilled until the last minute.
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