Colorful Pea Salad Recipe

Colorful Pea Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Colorful Pea Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Colorful Pea Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

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.

Nutritional Analysis: One 3/4-cup serving equals 97 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 131 mg sodium, 14 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Colorful Pea Salad in Quick Cooking March/April 1999, p16