INGREDIENTS:
1 can (15 ounces) green peas,
drained
6 to 8 crab sticks
1/2 cup quartered or diced
pickles
1/2 teaspoon salt (or to taste)
2 heaped tablespoons
mayonnaise
DIRECTIONS:
Cut crab sticks in half,
lengthwise.
Cut crab stick halves into small
pieces, crosswise.
Add to medium mixing bowl.
Cut pickle slices in half,
lengthwise. (
You may stack several slices at
once to speed up cutting
process.)
Cut pickle slices in half again,
crosswise.
Add to bowl with crab sticks.
Add green peas.
Add salt.
Add mayonnaise.
Mix gently until all ingredients
are well-blended.
Transfer to serving bowl.
Refrigerate until serving, up to 1
day.
1 can (15 ounces) green peas,
drained
6 to 8 crab sticks
1/2 cup quartered or diced
pickles
1/2 teaspoon salt (or to taste)
2 heaped tablespoons
mayonnaise
DIRECTIONS:
Cut crab sticks in half,
lengthwise.
Cut crab stick halves into small
pieces, crosswise.
Add to medium mixing bowl.
Cut pickle slices in half,
lengthwise. (
You may stack several slices at
once to speed up cutting
process.)
Cut pickle slices in half again,
crosswise.
Add to bowl with crab sticks.
Add green peas.
Add salt.
Add mayonnaise.
Mix gently until all ingredients
are well-blended.
Transfer to serving bowl.
Refrigerate until serving, up to 1
day.
Quick and tasty, it makes a wonderful
side dish!
side dish!
Green Pea Salad
Adapted from
Please to the Table: The Russian Cookbook
