Pea Salad I

Pea Salad I

49 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Gerri Ewart
Recipe by  Gerri Ewart

“This green salad features Romaine lettuce, and is topped with hard boiled eggs, peas, bacon, cheese.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble.
  2. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned.
  3. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce.
  4. In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours. Serve.

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Reviews (49)

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I had ladies from Relief Society and served a salad bar/dessert menu. This salad was on it, mostly because it elminates the need for several different bottles of dressing. There's some magic that goes on between the frozen peas and the other veggies because you've never had a salad come out so crisp. For extra color and flavor I add a shredded carrot layer, a sliced radish layer, and as always, a chopped celery layer. Once in a while I also add sliced water chestnuts.I used light mayo and added about 1/4 of an envelope of Ranch mix to the dressing. I believe it works out better to put the egg and bacon on top of the dressing rather than under. Also I used half the cheese and that seemed like plenty.



I served this at one of my barbecues and everyone loved it! There was none left! You can make this lower in fat be using turkey bacon, light mayo and skim milk.



Well, I didn't quite follow the recipe to a "T", but recipes are just guidelines, right? Anyways, I only added 4 eggs, skipped the lettuce, used Miracle Whip instead of mayo and less than a cup, no sugar, and only about 1 cup of shredded cheddar. I boiled my eggs 8 minutes, just because that's always how I've made hard boiled eggs, I'm not sure what the difference would be - they turned out fine. By my calculations, I've cut the calories and fat by half or more. I didn't layer, just mixed it all together. Still, this tastes great! And with the adjustments, it's something we can eat more than once a year without feeling toooo guilty!

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Amount Per Serving (10 total)

  • Calories
  • 611 cal
  • 31%
  • Fat
  • 53.6 g
  • 82%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 19.8 g
  • 40%
  • Cholesterol
  • 230 mg
  • 77%
  • Sodium
  • 742 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Pea Salad II


next recipe:

Carmel's Crunchy Pea Salad