| Ingredients | Measurement | 25-35 | 50-70 | 100 |
|---|---|---|---|---|
| Sweet Peas | #10 Can | 1 | 2 | 3 |
| Celery, Chopped | Cups | 1/2 | 1 | 1-1/2 |
| Pimento | 4 ounce Jars | 1 | 2 | 3 |
| Sweet Pickle Relish | Cups | 1/2 | 1 | 1-1/2 |
| Carrots, Grated | Cups | 1/2 | 1 | 1-1/2 |
| Eggs, Hard Boiled | Dozen | 1/2 | 1 | 1-1/2 |
| Mustard | Cups | 1/4 | 1/2 | 3/4 |
| Onion, Chopped | Cups | 3/4 | 1 | 1-1/4 |
| Red, Yellow, or Green Bell Pepper | Each | 1 | 2 | 3 |
Drain peas and pimentos while other ingredients are being prepared. Boil the eggs, cool, peel and grate. Set aside. Peel, grate, rinse and drain carrots. Dice onion onto tiny pieces. Slice bell peppers into long narrow pieces. Add all vegetables, eggs and sweet pickle relish to peas and pimento. Mix carefully. Mix mustard and salad dressing, stir into vegetable mixture. Chill several hours or overnight in tightly covered container. Sprinkle with paprika & serve.