2 cans tiny English peas
1/2 c. chopped celery
3/4 c. chopped bell pepper
1/2 c. spring onions
3/4 c. chopped sweet pickles
4 boiled eggs, sliced
Salt to taste
1 tbsp. white pepper
1 1/2 tbsp. parsley flakes
3/4 c. salad dressing

Gently mix all ingredients together. Refrigerate 8 hours. Serve on lettuce lined dish.