By Molly53 on August 01, 2005
"From the Luby's Cafeteria 50th Anniversary Cookbook for fans of cafeteria cuisine. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time."
Serving Size: 1 (174 g)
Servings Per Recipe: 8
"Easy & very tasty. When you are married to a Texas guy, you must know how to make Pea Salad. I use dill pickle relish because it's easier and he says definitely pimiento. Thanks"
"Perfect! This is EXACTLY what I was looking for. It takes EXACTLY like Luby's pea salad. I debated over frozen or canned peas and I'm glad that I went with the canned peas. This is key. I also used sweet relish because I didn't feel like chopping. I couldn't tell the difference. Also, it's important to let it sit in the refrigerator all day or overnight. Much like potato and pasta salads, this pea salad tastes best after chilling for a while."
"A nice, simple side salad. It was OK, but a bit on the bland side for me. I added a little chilli and salt."
"Maybe one of the days I will find a Luby's and eat there (LOL). I tried this salad because I havenn't had a pea salad with pickles in it before. I used pimentos instead of the red bell pepper. We liked this salad. Thanks Molly53. Bullwinkle."