Peas may be freshly cooked for peas-and-celery SALAD, but canned peas will do just as well. Left-over peas not prepared with CREAM Sauce may also be utilized nicely in this way, or if a portion of a can of peas is needed for the meal, the remainder may be used for a smaller quantity of SALAD than here stated. Boiled SALAD Dressing will be found to be best for this combination of vegetables.
(Sufficient to Serve Four)
- 1 c. peas
- Boiled SALAD Dressing
- 1 c. diced celery
Drain canned peas as dry as possible and mix with the diced celery. Just before serving, add the SALAD Dressing and mix thoroughly. Serve on SALAD plates garnished with lettuce.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)