Pea Salad in Tomatoes

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.

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.

Source: grandmaskitchen