2 c. shelled peas or 1 (10 oz.) pkg. frozen peas or 1 (17 oz.) can peas
1 c. cubed cheddar cheese
2 hard cooked eggs, chopped
1/4 c. chopped celery
2 tbsp. chopped onion
2 tbsp. chopped pimiento
1/3 c. mayonnaise or salad dressing
1/2 tsp. salt
1/4 tsp. bottled hot pepper sauce
1/8 tsp. pepper
6 med. tomatoes
Lettuce leaves

Cook fresh peas. (Or, cook frozen peas according to package directions.) Thoroughly drain the cooked or canned peas. Cool cooked peas.

In large bowl combine peas, cheese cubes, hard cooked eggs, celery, onion, and pimiento. Combine mayonnaise or salad dressing, salt, hot pepper sauce and pepper. Add to pea mixture; toss to combine. Cover and refrigerate several hours or overnight. Stir mixture well.

Cut each tomato into 8 wedges, cutting to, but not through, bottom of tomato. On salad plates, place tomatoes atop lettuce leaves, fill with pea mixture. Makes 6 servings.