2 cans early June peas, drained
2 lg. ribs celery
3/4 c. sharp cheddar cheese
5 green onions, chopped
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. mustard
Dash of garlic salt
3/4 c. tartar sauce

Finely chop celery and onions. Cube cheese into bite sized cubes. Stir into drained peas and add black pepper, garlic salt, salt, mustard and tartar sauce.

Toss together gently but thoroughly. This can be served immediately but it is better if marinated overnight.

NOTE: The tartar sauce makes the salad. It is better than mayonnaise.