Green Pea Carrot And Mozzarella Salad Recipe
Green pea carrot and mozzarella salad is a fresh vegetable cheese salad. Herbed with basil, the vegetable cheese salad is tossed with yogurt, mayonnaise and vinegar. Chilled and served, it is great for the summer.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
1 cup fresh or frozen green peas
1 medium size carrot, peeled and chopped
1/2 small stalk celery, chopped
1 ounce part skim mozzarella cheese, cut into small cubes
2 tablespoons plus
1 teaspoon buttermilk
2 green onions, chopped fine
1 tablespoon plain low fat yogurt
1 1/2 teaspoons mayonnaise
1/2 teaspoon balsamic or red wine vinegar
1/2 teaspoon dried basil, crumbled
1/8 teaspoon black pepper
1/4 teaspoon sugar
Directions
In a small heavy saucepan, bring an inch of unsalted water to a boil, add the peas and carrot, and cook for 5 minutes.
Drain, rinse under cold running water to stop the cooking, and drain again.
Place in a medium size bowl.
Add the celery and cheese and toss well to mix.
In a small bowl, combine the buttermilk, green onions, yogurt, mayonnaise, vinegar, basil, pepper, and sugar.
Spoon over the salad and toss well.
Cover and refrigerate until needed.
Drain, rinse under cold running water to stop the cooking, and drain again.
Place in a medium size bowl.
Add the celery and cheese and toss well to mix.
In a small bowl, combine the buttermilk, green onions, yogurt, mayonnaise, vinegar, basil, pepper, and sugar.
Spoon over the salad and toss well.
Cover and refrigerate until needed.
