Grande Tomato Salads

Submitted By: Janice Prince


  • 2 cups shelled green peas or 1 (17-ounce) can peas or 1 (10-ounce) package frozen
  • peas
  • 1 cup Cheddar cheese, cubed
  • 2 hard-cooked eggs, chopped
  • 1/4 cup celery, chopped
  • 2 tablespoons onion, chopped
  • 2 tablespoons pimiento, chopped
  • 1/3 cup mayonnaise or salad dressing
  • 1/2 teaspoon salt
  • 1/4 teaspoon bottled hot pepper sauce
  • 1/8 teaspoon pepper
  • 6 medium tomatoes
  • Lettuce leaves
  • Instructions

    Cook fresh peas in covered pan with 3/4 cup boiling salted water just until tender, about 10-12 minutes. (If using frozen peas, cook according to package directions). Drain and cool.
    In a large bowl, combine peas, cheese cubes, hard-cooked eggs, celery, onion, and pimiento. Combine mayonnaise or salad dressing, salt, hot pepper sauce, and pepper; add to pea mixture and toss to combine. Cover and refrigerate several hours or overnight. Stir well.
    Cut each tomato into eight wedges, cutting to, but not through, the bottom. On salad plates, arrange tomatoes on lettuce leaves; fill with pea mixture.