Pea Salad/Marjoram
The
2 cups fresh
shelled peas
1 cup Cheddar
cheese cubes
½ cup mayonnaise
½ cup sour cream
¼ cup sweet yellow
onion
1 tablespoon
minced Marjoram leaves*
½ teaspoon salt
¼ teaspoon fresh
ground pepper
Shell peas and rinse under cold running water. Pat dry with paper towels.
In a salad bowl, mix together the peas and Cheddar
cheese. In a small bowl, mix together
the mayonnaise, sour cream, marjoram leaves, salt, and pepper. Pour mayonnaise mixture over pea mixture and
toss to coat. Chill for at least 1 hour
before serving.
Yield: 4
servings.
Harvest and preparation of Marjoram- For fresh use,
harvest before flowering. Cut early in
the morning, just after the dew has evaporated and before the sun is hot. Place
stems in a colander and rinse under cold running water. Pat dry with paper towels. Remove leaves from stems and chop with a very
sharp knife.
Carolyn Gass Hardimon, M.
S. Home Economist www.recipeladies.com
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