Pea Cheese Salad Recipe
Ingredients
| 1 3/4 cups loose-pack frozen peas or one 17-ounce | ||
| Can lower-sodium peas, drained | ||
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
| 1 hard-cooked egg white, chopped | ||
| Celery | 2 Tablespoon, chopped | |
| Onion | 2 Tablespoon, chopped | |
| 2 tablespoons finely chopped pimiento or sweet red pepper | ||
| 2 tablespoons nonfat mayonnaise or salad dressing | ||
| 2 tablespoons plain non-fat yogurt | ||
| Skim milk | 1 Tablespoon | |
| 1/8 teaspoon dried dill weed (optional) | ||
| Pepper | 1/8 Teaspoon | |
| Lettuce leaves | ||
Directions
Cook the frozen peas (if using) according to the package directions.
Drain well; cool.
In a large mixing bowl stir together the drained cooked or canned peas, shredded cheddar cheese, chopped hard-cooked egg white, chopped celery, chopped onion and chopped pimiento or sweet red pepper.
For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, yogurt, skim milk, dillweed (if desired) and pepper.
Add the dressing to the pea mixture; toss to coat.
Cover and chill for 4 to 24 hours.
Drain well; cool.
In a large mixing bowl stir together the drained cooked or canned peas, shredded cheddar cheese, chopped hard-cooked egg white, chopped celery, chopped onion and chopped pimiento or sweet red pepper.
For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, yogurt, skim milk, dillweed (if desired) and pepper.
Add the dressing to the pea mixture; toss to coat.
Cover and chill for 4 to 24 hours.
Chef
