Colorful Pea Salad
In Delano, Minnesota, Marlene Muckenhirn stirs up a light buttermilk and herb dressing to coat this colorful combination of green peas, crunchy carrots and mozzarella cheese cubes.6 ServingsPrep: 20 min. + chilling
Ingredients
- 2 medium carrots, chopped
- 1 package (16 ounces) frozen peas
- 1 celery rib, thinly sliced
- 1/4 cup cubed part-skim mozzarella cheese
- 1/4 cup chopped green onions
- 3 tablespoons buttermilk
- 1 tablespoon plain yogurt
- 1-1/2 teaspoons mayonnaise
- 1/2 teaspoon red wine vinegar
- 1/2 to 1 teaspoon dried basil
- 1/4 teaspoon sugar
- 1/8 teaspoon pepper
Directions
- In a large saucepan, cook carrots in a small amount of boiling water
- for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold
- water and drain again. Place in a bowl; add celery, cheese and
- onions.
- In a small bowl, combine the remaining ingredients; pour over
- vegetable mixture and toss to coat. Cover and refrigerate for at
- least 1 hour before serving. Yield: 6 servings.
Nutrition Facts: One 3/4-cup serving equals 97 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 131 mg sodium,