Colorful Pea Salad Recipe

5 1 2
Colorful Pea Salad Recipe
Colorful Pea Salad Recipe photo by Taste of Home
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Colorful Pea Salad Recipe

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5 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Colorful Pea Salad in Quick Cooking March/April 1999, p16

Nutritional Facts

3/4 cup: 97 calories, 2g fat (1g saturated fat), 5mg cholesterol, 131mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Colorful Pea Salad in Quick Cooking March/April 1999, p16

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rachellestratton User ID: 2983875 19883
Reviewed Jun. 30, 2013

"I added some more cheese than the recipe called for because we love cheese. It was a great side dish with grilled chicken."

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