Quick Cooking March/April 1999

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Name: Colorful Pea Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 medium Carrots chopped; 16 oz Frozen peas; 1 rib Celery thinly sliced; 1/4 cup Part-skim mozzarella cheese cubed; 1/4 cup green onions Chopped; 3 tablespoons Buttermilk; 1 tablespoon Plain yogurt; 1 1/2 teaspoons Mayonnaise; 1/2 teaspoon Red wine vinegar; 1/2 - 1 teaspoon Dried basil; 1/4 teaspoon Sugar; 1/8 teaspoon Pepper

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INGREDIENTS

2 medium Carrots ; chopped
16 oz Frozen peas
1 rib Celery ; thinly sliced
1/4 cup Part-skim mozzarella cheese ; cubed
1/4 cup green onions ; Chopped
3 tablespoons Buttermilk
1 tablespoon Plain yogurt
1 1/2 teaspoons Mayonnaise
1/2 teaspoon Red wine vinegar
1/2 - 1 teaspoon Dried basil
1/4 teaspoon Sugar
1/8 teaspoon Pepper

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 6 Servings

Calories: 99
Calories from Fat: 21 (21%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 6.9mg		2 %
Sodium 222.2mg		8 %
Potassium 209mg		5 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 4g	16 %
	Sugars, other 9.2g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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