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Cheddar ‘n’ Pea Tossed Salad

“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


  • 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


  • In a large bowl, combine the salad greens, cucumber, tomato, cheese and peas.
  • In a small bowl, whisk the oil, vinegar, sugar, onion powder, salt and pepper. Pour over salad; toss gently to coat.
Nutrition Facts
3/4 cup: 119 calories, 9g fat (4g saturated fat), 17mg cholesterol, 141mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein.

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