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Colorful Pea Salad

 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.
Nutritional Facts: One 3/4-cup serving equals 97 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 131 mg sodium,

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Colorful Pea Salad (continued)

Nutritional Facts: 14 g carbohydrate, 4 g fiber, 6 g protein.