Pea Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
10 |
ounces |
frozen peas -- thawed |
|
8 |
ounces |
water chestnuts -- drained and diced |
|
2 |
ounces |
pimientos -- drained and diced |
|
3 |
whole |
sweet pickles - low sodium -- drained and diced |
|
4 |
each |
green onions -- thinly sliced |
|
4 |
ounces |
button mushrooms -- sliced |
|
1/2 |
teaspoon |
red wine vinegar |
|
1/2 |
teaspoon |
seasoned salt |
|
2 |
tablespoons |
light sour cream |
|
1/4 |
cup |
light mayonnaise |
| Mix peas, water chestnuts, pimentos, pickles, mushrooms and green onions together in a medium bowl. |
| Mix red wine vinegar, salt, sour cream, and mayonnaise together until smooth. Pour over peas mixture and blend until coated. |
| Chill for at least 2 hours. |
|
Makes 6 servings. |
| Per Serving: 129 Calories; 2g Fat (15.5% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. |