Crunchy Pea Salad Recipe

Crunchy Pea Salad Recipe photo by Taste of Home

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Radishes and water chestnuts put the crunch in this appealing salad that's draped in a light mayonnaise dressing. Barbara Kopfmann of West Bend, Wisconsin shares the recipe.

This recipe is:

Quick

Diabetic Friendly

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Crunchy Pea Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup diced radishes
1/2 cup diced sweet red pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 teaspoon dill weed
1/2 teaspoon garlic salt
1/2 teaspoon poppy seeds

Directions

In a large bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 120 calories, 3 g fat (trace saturated fat), 4 mg cholesterol, 358 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Crunchy Pea Salad in Taste of Home April/May 2005, p12