Cheddar 'n' Pea Tossed Salad Recipe
Cheddar 'n' Pea Tossed Salad Recipe photo by Taste of Home

Cheddar 'n' Pea Tossed Salad Recipe

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“My family says, 'Yes!' when they see me preparing this easy no-cook side,” Mandy Cmoc, Yorkton, Saskatchewan advises. “We live on a farm-so in summer, our garden is a handy source for veggie salad ingredients.”
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

Ingredients

  • 5 cups ready-to-serve salad greens
  • 1 medium cucumber, sliced
  • 1 medium tomato, chopped
  • 1 cup cubed cheddar cheese
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1/4 teaspoon sugar
  • 1/8 teaspoon onion powder
  • Dash salt and pepper

Nutritional Facts

1 serving (3/4 cup) equals 119 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 141 mg sodium, 5 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the salad greens, cucumber, tomato, cheese and peas.
  2. In a small bowl, whisk the oil, vinegar, sugar, onion powder, salt and pepper. Pour over salad; toss gently to coat. Yield: 8 servings.
Originally published as Cheddar 'n' Pea Tossed Salad in Country Woman March/April 2007, p36

Nutritional Facts

1 serving (3/4 cup) equals 119 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 141 mg sodium, 5 g carbohydrate, 2 g fiber, 6 g protein.

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