English Pea Salad
Cliff is a real fan of peas and carrots, so he loved this spirited salad. The little peas give it a special pizazz, but if you can't find them, regular canned peas will do. This dish is full of surprises, which is why it's so much fun.
Serves 6 (full 1/2 cup)
1/2 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon dried onion flakes
1/4 teaspoon black pepper
2 cups (one 16-ounce can) small English peas, rinsed and drained
1 cup (one 8-ounce can) sliced carrots, rinsed and drained
Full 1/2 cup (2 1/4 ounces) shredded Kraft reduced-fat Chedder cheese
1 hard-boiled egg, chopped
In a large bowl, combine mayonnaise, pickle relish, onion flakes, and black pepper. Add peas and carrots. Mix well to combine. Stir in Chedder cheese and egg. Cover and refrigerate at least at 1 hour. Gently stir again just before serving.
HINT: If you want the look and feel of eggs without the cholesterol, toss out yolk and dice the whites.
Each serving equals:
HE: 2/3 Bread, 2/3 Protein, 1/3 Vegetable, 1/4 Slider
*************************************************************
81 Calories, 1gm Fat, 4gm Protein, 14gm Carbohydrate,
268mg Sodium, 3gm Fiber
*************************************************************
DIABETIC: 1 Starch
"Cooking Healthy With a Man in Mind, pg. 104"
No comments:
Post a Comment