Mill Creek Peas Salad
Fresh Mill Creek Farm Peas, drained
White Onion, chopped
Sweet Pickles, drained, diced
Hard Boiled Eggs, cooled, peeled and chopped
Cheddar Cheese, shredded
The night before you plan to make the salad, 2 nights before serving the salad, place the peas into the refrigerator so they will be cold. The next day, drain the peas very well. It is important that they are well drained.
The day before serving the salad, prepare the hard boiled eggs, chop the onion, and sweet pickles. In a large bowl mix together the Fresh Mill Creek Farm peas, onions, pickles, and eggs. Stir in 2 heaping tablespoons of Miracle Whip and 1 cup of shredded cheddar cheese. Stir until everything is coated in Miracle Whip and all ingredients are evenly distributed. Cover with plastic wrap and refrigerate overnight, until ready to serve.
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