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This is an easy do-ahead salad. Serves 6.

1 cucumber, peeled and diced
1/2 c. vinegar
1 lb. fresh peas, shelled

1/2 c. mayonnaise
1/2 c. sour cream
1 hard-boiled egg, finely
2 Tbsp. Parmesan cheese
2 Tbsp. seasoned salt
4 stalks celery, diced
2 to 3 scallions, thinly
1/4 c. white or golden raisins
3 small carrots, peeled and
1/4 tsp. paprika (optional)
Put diced cucumbers in bowl and cover with vinegar.
Leave for about an hour, then drain well. Cook the shelled
peas in boiling water for 5 or 6 minutes. Drain.
Combine all the dressing ingredients and mix well.
Place half the peas in the bottom of a glass serving bowl.
Then add in layers, half each of the cucumbers, celery, scal-
lions, raisins and carrots. Add a layer of half the dressing.
Repeat the layering and end with a layer of the dressing on
top. Sprinkle paprika over the dressing if desired. Refriger-
ate for at least 2 hours to chill thoroughly before serving.

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