Pea and cheese salad is a mid-western classic. I think the cheese should be diced small - the same size as the peas. Here are several versions, and you are sure to find one you like the sound of. But I hope it's not the second one that calls for canned peas. Hard to imagine that tasting good.

I buy Hormel pre-cooked and crumbled real bacon, perfect for this type of recipe.

Pea and Cheese Salad with Sour Cream

1 c. sour cream
3 tbsp. vinegar
1 tsp. salt
32 oz. frozen peas, thawed (6 c.)
1/3 c. chopped green onions
1 c. shredded Cheddar cheese (4 oz.)
1/2 c. crumbled bacon

Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and onions. Place half the pea mixture in a serving bowl. Top with half the cheese and half the bacon; repeat layers. Cover and chill until serving. 12 servings.

Pea and Cheese Salad with Miracle Whip

1 can green peas
1/2 c. cheese, diced
2 tbsp. onion, finely chopped
2 tbsp. celery, finely chopped
1 tbsp. pickle relish
1/4 c. salad dressing

Drain peas. Throw liquid away. Rinse peas with water. Drain again and put peas in a bowl. Mix all other ingredients together. Pour over peas.

Pea and Cheese Salad with Macaroni
1 (17 oz.) can green peas, drained
1 1/2 c. macaroni, cooked
1 c. cubed Cheddar cheese or ham
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. chopped pimento
1 c. salad dressing (Miracle Whip)
1/2 tsp. salt

In a large bowl, combine peas, macaroni, cheese or ham, onion, celery, and pimento. Combine salad dressing with remaining ingredients. Pour over pea mixture and toss lightly. Chill several hours before serving. Serves 8.