To make basic pea salad, combine four strips of crisply cooked, crumbled bacon with a 10-ounce bag of frozen English peas, 1 cup of shredded cheddar, 2 diced hard-boiled eggs, 3 tablespoons of mayonnaise and 2 teaspoons of fresh lemon juice. Add salt and pepper to taste, and mix well.
To make creamy pea salad, combine 32 ounces of frozen peas with 1 cup of mayonnaise, 1/2 cup each of shredded cheddar and mozzarella cheese, and one diced onion. Mix the ingredients well, and add salt and pepper to taste. Sprinkle four strips of crisply cooked, crumbled bacon on top of the pea mixture, and serve it immediately.
To make pea salad with garden peas, combine one 15-ounce can of early, young peas with 1/4 cup of diced onion, two diced hard-boiled eggs, 2 to 3 tablespoons of mayonnaise, and salt and pepper to taste. Mix the ingredients well before serving.
To make sweet pea salad, combine 1/3 cup mayonnaise and 1/4 teaspoon each of salt, sugar and ground mustard. Add 1 cup of diced, cooked potatoes, 1 cup of thawed peas, 1 chopped hard-boiled egg, 1/2 cup of chopped sweet pickles to the mayonnaise mixture, and add pepper to taste. Stir to combine the ingredients, and serve the salad on a lettuce leaf.