There is a vegetable salad I have been making since back in the 70s. Green Pea Salad. When I think of Green Pea Salad, I think of my years in a sewing factory and that reminds me of Arlene. She was on a perpetual diet. Poor soul, she couldn't lose an ounce. It was a time when Weight Watchers was on top of the diet schemes. They are still around. Arlene very carefully ate every morsel of every dish she was allowed to have on their diet plan. I have watched her chase that one last green grape around her plate. She definitely was a member of “the clean plate club.” We all know people like that.

I have tried to diet, usually when a new one reared its ugly head. Do you remember the grapefruit diet? It is best to let that one rest in peace. It seemed that if I lost a few pounds, they returned with a vengeance when my lack of will power kicked in. A few more pounds rounded out my hips as a reminder.

Back to the sewing factory. In those days, we found reasons to have a potluck lunch once a month. Someone's birthday could be one reason, but we really didn't need one. Arlene always brought her Green Pea Salad, her specialty. We felt sorry for her as she circled the table, passing up the more calorie laden dishes, looking for something that fit her diet plan.

Back to the Pea Salad. Arlene's had only a few ingredients. I gussied it up to make it more flavorful. Arlene used frozen peas. I have found that canned green peas work just as well. The recipe is doubled if I am taking it to a potluck. This salad always makes its way onto our family holiday menus. My two sons expect it. If I am bringing a passing dish to their house, this is it. Don't let the long list of ingredients scare you. Most are in all our pantries. I hope you like it.

GREEN PEA SALAD
16-oz can green peas, drained
¼ cup chopped sweet onion
¼ cup chopped green pepper
¼ cup chopped celery
1 tablespoon canned minced pimientos, drained
1 tablespoon sweet pickle relish
1 hard cooked egg, diced
½ cup diced cheddar cheese
½ cup diced mozzarella cheese
¼ cup mayonnaise
¼ cup sour cream

In large bowl, place everything except the mayonnaise and sour cream. Gently mix to combine. In small bowl stir together the mayonnaise and sour cream. Gently add to the vegetables. More dressing may be needed. Garnish with a sliced hard cooked egg. Chill covered, until ready to serve. This salad can chill overnight.