Pea Salad
From Favorite recipes of Alexandria Ward, 1952
Popular in the southwest. It is good the next day, too, so it is one salad that can be made in advance.
Presented as published in 1952. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
286Calories
16 gProtein
25 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein16 g
Carbohydrates25 g
Fiber4.5 g
Sugars12 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium2053 mg
Potassium885 mg
Calcium250 mg
Iron2 mg
Magnesium52 mg
Phosphorus273 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C15 mg
Vitamin A157 mcg
Vitamin E1.3 mg
Vitamin K35 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate87 mcg
Choline303 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 22. The excerpt below is the record exactly as published.
PEA SALAD | 1 7 oz. can small peas drained Celery (cut fine) 2 hard boiled eggs Pickles Onion chopped Vinegar to individual Lettuce Salad dressing taste. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.