Description
A delightful blend of fresh greens, creamy dressing, and sharp Irish cheese, perfect for any meal.
Ingredients
Scale
- 3/4 onion, finely diced into 1/4-inch pieces
- 24 oz peas (preferably Birds Eye sweet peas)
- 3 eggs, hard-boiled and chopped into 1/2-inch chunks
- 4 peppers, diced into bite-sized pieces
- 1 1/2 cups Irish cheese (such as Kerrygold Dubliner)
- 1/2 cup mayo (preferably Hellmann’s)
- 1/4 cup relish
- 1.5 tsp salt
- 2.5 tsp mustard
- 1 tsp thyme
- 1/4 tsp black pepper
Instructions
- Start with the eggs. Hard-boil them if not already done: Place in cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes before cooling and chopping into 1/2-inch chunks.
- Prepare the onion. Finely dice the onion into 1/4-inch pieces and soak in 1/2 cup of water for about 5 minutes.
- Dice the peppers. Cut the peppers into bite-sized pieces to match the other textures.
- Shred or cube your Irish cheese into small, even pieces.
- Make the dressing. In a separate bowl, whisk together the mayo, relish, mustard, salt, thyme, and black pepper until smooth.
- Combine ingredients. Drain the soaked onion completely and add it to a large bowl with the peas, chopped eggs, diced peppers, and cheese. Gently fold these ingredients.
- Dress the salad. Pour your dressing over the salad and fold everything together until well coated.
- Chill and serve. Transfer the salad to a serving dish and refrigerate for at least 30 minutes.
Notes
Feel free to substitute the cheese with a milder variety or swap the mayo for Greek yogurt for a lighter dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg