Peas and cheese salad
6 portions.

I adopted this recipe from one of Betty crocker cooking books. I did some minor changes for the recipe.

Dressing: 1/3 cup mayonnaise, 1/2 teaspoon salt, 1/2 teaspoon mustard, 1/4 teaspoon sugar, 1/8 teaspoon pepper. Mix all dressing ingridients together in large bowl.

1 package (10 ounces) frozen green peas, thawed and drained, 1 medium stalk celery, thinly sliced, 3 sweet pickles, chopped, 2 tablespoons finely chopped red opinon, 2 hard-cooked eggs, chopped. Add all salad ingridients to dressing.

Thinly shred 3/4 cup white american cheese and pour over the salad. Cover and regrigerate about 1 hour or until chilled. Serve on lettuce leaves if desired.